keto-blender-cheese-sauce

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

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

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Keto Blender Cheese Sauce is done in 10 minutes, with just 5 ingredients (one of which is sea salt). It’s an 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 grain-free noodles, and you’ve got dinner. This sauce is also SO good on roasted broccoli. It’s perfect for the Keto diet, Primal/Paleo, Traditional and GAPS! SUCH an indulgent, savory treat for wellness lifestyles!

Leftovers reheat easily.

As far as noodles go, we love it on top of zoodles (find a great spiralizer here); 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 show the cheese sauce at three different temperatures. In the top photo the sauce 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.

 

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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

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