Blender Cheese Sauce- easy, quick, Primal, GAPS, Traditional

Blender Cheese Sauce- 5 ingredients; quick & easy! {GAPS-friendly/Primal/Traditional}

Megan Hors d'oeuvres, Condiments & Sides, Main Dishes, Whole Food Recipes 17 Comments

10 minutes, 5 ingredients (one of which is sea salt), this is one EASY, QUICK recipe. Honestly, I think it’s easier than making store-bought, boxed mac and cheese. So then all you need to do is cook some noodles, and you’ve arrived at dinner. This sauce is also SO good on roasted broccoli.

This post contains affiliate links.

Leftovers reheat easily. You can make a casserole with this sauce. My husband likes it warm as a spread on bread. Top a primal lasagna. Etc.

As far as noodles go, we love it atop zoodles (this spiralizer is on sale right now); and we love it atop spaghetti squash (halve it, scoop out seeds, rub with fat; bake cut side down on a cookie sheet for about 40 minutes at 375 F; or pop in the Instant Pot for 8 minutes!).

The photos below actually show the cheese sauce at three different temperatures. In the top photo the sauce has been reheated and is hot. In the middle photo it’s started to cool a bit and is thicker; in the bottom photo the sauce was poured warm directly from the blender. It’s thick but melts right into the warm noodles.

I recommend keeping your noodles hot by plating them, then putting the plates in a warm oven. This is completely unnecessary, but a nice way to keep it all the ideal, hot temperature.

Blender Cheese Sauce- easy, quick, Primal, GAPS, Traditional

 

Blender Cheese Sauce
Yum
Print Recipe
Servings Prep Time
6 servings 10 minutes
Servings Prep Time
6 servings 10 minutes
Blender Cheese Sauce
Yum
Print Recipe
Servings Prep Time
6 servings 10 minutes
Servings Prep Time
6 servings 10 minutes
Ingredients
  • 1 cup raw cream or grass-fed heavy cream, not ultra-pasteurized; or coconut cream
  • 1 cup raw milk or non-dairy milk of choice
  • 1/4 cup gelatin see link and discount code in Recipe Notes
  • 8 ounces cheese medium hard, aged: sheep's milk manchego, sharp or medium cheddar, gruyere etc.
  • 1/2 teaspoon sea salt
Servings: servings
Instructions
  1. Heat milk and cream in small saucepan, stirring occasionally, until steaming, but not so hot you can't put your finger into it.
  2. Chop cheese into about 8 chunks. Place cheese in blender. Add sea salt. Add hot cream and milk. Sprinkle gelatin over its surface. Blend about 15 seconds.
  3. Pour back into saucepan and keep warm over lowest heat, stirring occasionally, until ready to serve.
Recipe Notes
  • Optional add-ins can be added to the blender before blending: 1/2 cup leftover cooked winter squash, 1 clove raw garlic, 1/2 teaspoon garlic powder, or 1/4 teaspoon pepper.

 

If you need a source for sustainable gelatin, here's the brand I recommend. It's not only grass-fed, but raised on sustainably-grown grass 🙂 (pesticide-free!). You can use this discount code to get 10% off at check out!: BEAUTIFUL10

Share this Recipe
 

  • Renee Kohley

    I love how easy this is Megan! I might try this over veggies for my toddler this week for lunch! Thank you!

  • Emily @ Recipes to Nourish

    Wow this looks awesome! I would LOVE this sauce on so many things. Love how quick and easy it is! Such a great idea with the gelatin!

  • linda spiker

    This sounds fabulous! I love that you use gelatin instead of flour. I never would have thought of that!

  • This might just be my favorite new use for the Vitamix! We love yummy cheese sauce, now we can feel even better about it with the addition of gelatin!

  • Megan Stevens

    Aw, yay, love that!! We feel the same way. My family is wild about this recipe, and I can never get used to how easy it is. My Vitamix is my favorite kitchen tool. 🙂

  • Megan Stevens

    GAPS gives so many opportunities- we’re forced to be creative or live with bland and plain– that old necessity is the mother of invention. Yay for gelatin again. 🙂 [Thank you! xx]

  • Yes, mine too! I use it daily! Although this Instant Pot that everyone keeps raving about may need to be a future purchase. I’m having my mom bring hers when she visits for Thanksgiving so I can test it out!

  • Sylvie Shirazi

    Love that this is made in the blender!

  • Yum! I’m definitely bookmarking this to try on broccoli, since my beau’s been asking me to make it more and I always run out of ways to serve it. I default to roasted, but I could fix it on the stove top then pour this on it without having to crank on the oven.

  • Megan Stevens

    Yees! So true!! Broccoli is always good, but when it’s not roasted it can need a little something. This turns it into pure pleasure. 🙂 Hope you guys love it!

  • Megan Stevens

    Thanks, me too! So crazy easy and fun.

  • Megan Stevens

    Yep, agreed! We finally own one, and I use it about 4 times a week. It makes bone broth so easy, and hard-boiled eggs! Etc. Very fun to make life easier and see what can be simplified…

  • Megan Stevens

    Thank you, Emily!!

  • Megan Stevens

    Oh great! It’s super kid-friendly! I just served it again last night and my 7-year-old had it on his winter squash and lettuce! 😉

  • Maya | Wholesome Yum

    This looks amazing! I love how simple it is with just a few ingredients. Looks amazing over that broccoli.

  • Megan Stevens

    Thank you, Maya!

  • Judy

    I see this is an old post, but I am hoping you can share your
    thoughts… Do you think there are health issues with drinking a few
    cups of nut milk every day if made properly with fresh, soaked nuts or
    seeds, and rotating the kind of nut / seed used? I like to rotate
    between almonds, walnuts, cashews, pumpkin seeds, and sunflower seeds.
    Due to some health issues, I am currently on a liquid diet, consisting
    of fresh vegetable juices, homemade bone broth, and nut milks. The milk
    really helps me feel full. I have been unable to find any good
    information about health issues with homemade nut milks- most articles
    refer to commercially made milks. Any insight will be appreciated!