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Make Keto Blender Cheese Sauce in just 10 minutes, with just 4 ingredients. This easy recipe is all you need for a quick grain-free noodle dinner. This sauce is also great on roasted broccoli or any low carb veggie, great with egg dishes, or a quick way to make a simple dinner special. It’s perfect for the Keto diet, Primal/Paleo, Traditional, Gluten-free and the GAPS diet.
Leftovers of Blender Cheese Sauce reheat easily.
Ingredients in Keto Blender Cheese Sauce
Just 4 ingredients + sea salt are needed to make Blender Cheese Sauce: cream, milk, cheese and gelatin.
I chose to thicken this sauce with gelatin instead of xanthan gum or a vegetable purée because I wanted the most simple and natural cheese sauce possible. It happens to also be gut-healthy and extra high in protein because of the gelatin.
To make gelatin work as a thickener, I used a lot. You won’t know it’s there (flavorless), but it does an amazing job of creating an indulgent, simple cheese sauce — so much like a classic Mornay French cheese sauce (the kind we all love!), but with a lot less work, and no flour!
How to serve Keto Blender Cheese Sauce
The photos below show the cheese sauce at three different temperatures. In the top photo, the sauce is hot. In the middle photo, it has 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.
So the temperature of the sauce dictates how thick the sauce is: super hot sauce is runnier. Warm sauce is thicker. (Just like nacho cheese sauce, but natural!)
If you want, keep your noodles hot by plating them, then putting the plates in a warm oven. This is completely unnecessary, but a nice way to keep your dinner an ideal, hot temperature.
Which vegetables to serve with Keto Blender Cheese Sauce
There are two low carb veggies that make great noodles for Cheese Sauce:
- We love Keto Cheese Sauce on top of zoodles (find the best spiralizer here).
- Also serve 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 degrees Fahrenheit; or pop in the Instant Pot for 8 minutes!).
Regarding other veggies, enjoy it on Loaded Cauliflower, Roasted Cauliflower or Broccoli Mash.
How to reheat leftovers
I love that Blender Cheese Sauce can be made ahead of time or reheated if you have leftovers.
Simply place in small saucepan, and heat over low to medium-low heat, stirring occasionally. Do not allow to simmer.
Keto Blender Cheese Sauce (4 ingredients | Low Carb | Primal | GF)
Equipment
- saucepan
Ingredients
Instructions
- Heat milk and cream in small saucepan, stirring occasionally, until steaming, but not so hot you can't put your finger into it.
- 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.
- Pour back into saucepan and keep warm over lowest heat, stirring occasionally, until ready to serve.
Notes
- Optional add-ins can be added to the blender before blending: 1 clove raw garlic, 2 cloves roasted garlic or ½ teaspoon garlic powder, ¼ teaspoon white or black pepper.
Emily @ Recipes to Nourish says
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!
Megan Stevens says
Thank you, Emily!!
linda spiker says
This sounds fabulous! I love that you use gelatin instead of flour. I never would have thought of that!
Megan Stevens says
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]
Kelsey Steffen says
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 says
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. 🙂
Kelsey Steffen says
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!
Megan Stevens says
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…
Elaina Newton says
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 says
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!
Sylvie Shirazi says
Love that this is made in the blender!
Megan Stevens says
Thanks, me too! So crazy easy and fun.
Maya | Wholesome Yum says
This looks amazing! I love how simple it is with just a few ingredients. Looks amazing over that broccoli.
Megan Stevens says
Thank you, Maya!
Judy says
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!
Carol @studiobotanica says
Love easy recipes that come together quickly!
Megan Stevens says
Me too, Carol. Thank you!
Raia Torn says
Ooooh my goodness. Sounds so delicious!
Megan Stevens says
Thanks, Raia!
thefoodhunter says
I bet it’s delicious
Megan Stevens says
Looking forward to making it again soon!
Shelby Stover says
mm I feel like this would so be beyond creamy!
Megan Stevens says
Seriously! 🙂
Renee Kohley says
I love how easy this is Megan! I might try this over veggies for my toddler this week for lunch! Thank you!
Megan Stevens says
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! 😉