My "cheese" sauce has gotten quite popular. And its perfect. I like that it's plant based and so very low sodium so I can use it liberally. I also need a sauce that's actually cheese. Smooth and creamy.
This gets its creaminess from using a low sodium cream cheese (I found one with 40mg per serving at my local health food store. They also had the lowest hotdog, but that's for a different post 😉 ). Pulling some seasoning from old faithful, we get a smooth, earthy cheese sauce with just 253 mg for the whole thing.
Serves 4, 63.25mg per serving.
Ingredients
¼ cup heavy whipping cream
2 tablespoons unsalted butter
2 oz cream cheese, the lowest you can find (mine is 40mg per serving)
2 oz Swiss cheese
2 tablespoons no salt added Rotel**
¼ cup nutritional yeast
½ teaspoon onion powder
½ teaspoon powdered garlic
¼ teaspoon turmeric
Pepper to taste
Instructions
Slowly heat up heavy whipping cream and butter in a small sauce pan.
Once butter is melted, slowly melt in cream cheese and Swiss. Stir often. Slow and steady is the goal here. Resist every urge to crank the heat.
Add in Rotel and nutritional yeast. You may need to add in small amounts of water to get the consistency where you like it.
Add in spices and pepper to taste.
Serve over pasta, veggies, rice, pretzels, burrito bowls etc.
**I typically dislike using just a small part of a canned item. But I separate out Rotel on some waxed paper on a baking sheet and freeze it in 2 tablespoon portions. Once frozen, I bag and tag it and use as needed.
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