Endlessly Useful Cheesy Sauce – for Vegetables, Soups and More

Endlessly Useful Cheesy Sauce – use it on vegetables, as a base for creamy soups, as a sauce for Pasta…. even as a base for various cheesy dips! Super easy to make, ready to serve in about 15 min!

The recipe, as written, is for my cheese-lover friends; Since, it is clearly not vegan, I have provided some suggestions for “veganizing” the sauce (see Recipe Notes). Obviously, the vegan version tastes a bit different, but I’m hoping you will like it – I certainly did through my various trial runs, tweaking both taste and texture.

Recipe with sweet custard roots

This recipe has evolved in my kitchen over time, an amalgamation of various things I’ve learned over the years. Its origins, believe it or not, are in my love of sweet custard! Yes, the sweet kind! My Dad had a sweet tooth, and Mom often made custard – just from milk and “custard powder”; served it chilled, with some fresh fruit mixed in. Makes my mouth water even now, just thinking about it!

Mom later discovered that “custard powder” was simply corn starch and sugar, with some added colors and flavor- yellow was vanilla and the pink was strawberry. So, of course, she quickly ditched the ready-to-use custard powder, knowing it would be much cheaper to use her own stash of cornstarch and sugar. Better still, she could now make custard with a variety of flavors and colors. After all, she had an array of food colors and flavorings in stock – her baking supplies!

The magic of corn-starch!

All this happened around the time I was developing my love for cooking and for science. It was fascinating to watch the thin milk-cornstarch mixture become transformed, as it cooked, into this thick and velvety smooth custard I loved so much. All over in a matter of minutes! I learned much later that all this happened through the process we call Starch gelatinization.

I had no idea at the time that this was how a savory “custard”-like cheese sauce could be made too! Cheese was rather expensive and Mom bought it infrequently. I watched Mom find creative ways to stretch how to use this pricey thing that we all loved. Aside from our favorite – deliciously gooey, melted cheese on toasted bread, she came up with her own novel culinary creations. She did make cheese sauce a few times, and of course I loved it, but it is her Cheese Pakodas that occupy a very special place in my memories.

Cheese and…. “custard”!

My first encounter with baked vegetables in a cheesy white sauce at a restaurant, and I was hooked! I was also super-excited, because I knew I could replicate that! I remembered that Mom made something similar with corn starch and milk – first made a savory “custard”… then simply added cheese – perfect! After coming to the US, I had Queso and Cheddar Broccoli soup and Ohh…. so many dishes with delectable, cheesy and creamy sauces.

As I searched for recipes in the pre-Internet days of my grad-school years, I found that most folks used all-purpose flour (refined wheat flour, commonly called Maida in India), rather than corn starch, to make a white sauce. So I tried it and it turned out pretty good. I quickly realized, though, that I much preferred the taste and texture of a corn-starch based sauce. Plus, I thought it also had a somewhat lighter feel – to me, the sauce made with all-purpose flour seemed much heavier.

Of special interest to folks who cannot tolerate gluten, this sauce is also gluten-free, because it is made with corn starch, rather than all-purpose flour!

Caramelize the onions: the flavor will pop

So, here it is… my version of an endlessly useful, velvety smooth cheesy sauce, made with corn-starch, rather than all-purpose flour. Onions, gently caramelized in a little butter, simmered with a little water and seasonings, adds an extra bit of complex flavor. Then, simply thicken it with a milk-corn starch slurry.

Stir in the cheese…

So, where’s the cheese, you might ask. Just wait a bit…. until the sauce thickens. Turn off the heat, and now it’s time to add the shredded cheese. What kind? Depends on what you want to use it for, of course – different kinds for different flavors. I like sharp Cheddar for a great all-purpose cheesy sauce. Sometimes I replace a bit of the Cheddar with Parmesan, Asiago or other strong-flavored cheese to change up the flavors.

Stir and watch…. within seconds, the cheese simply vanishes! So many years of making this sauce and I still delight in watching this little bit of “magic”!

And that’s it! It’s done – did I already say it comes together in a matter of minutes?

Rich in taste and Nutritionally sound as well

This recipe yields about 3 cups of sauce, which I’ve listed as 4 servings: so, about 3/4 cup per serving. A pretty generous-sized portion, in my opinion, and you might well consume less, especially if you are using it as a dipping sauce or to pour over veggies and pasta.

I decided to evaluate the nutrition data for this recipe, to see how it measured up against various brands of commercially available sauces and those served at restaurants. Based on my analysis, this recipe seems to be a hands-down winner!

While it is definitely rich, with 8g of fat per serving, it also packs a whopping 8g of protein. If you’re aiming to get about 11-14 g protein during your meal, this will provide more than half what you want! Low in overall carbs and sodium, this sauce is delicious, satisfying and nutritious as well. What a stark contrast to so many ready-to-eat sauces that are laden with fat, have almost no protein at all, and have incredibly high amounts of sodium. And don’t even get me started on all the other ingredients which you might want to steer clear of.

Special Diets

This endlessly useful, vegetarian cheese sauce is gluten-free, soy-free and nut-free. However, because I use butter, milk and cheese, it is not vegan. Of course, it can be veganized by using plant-based substitutes for these and/or nutritional yeast (which imparts a bit of umami, for cheese-like flavor). Please see Recipe Notes for further ideas.

So, what are you waiting for… ? Make this fast-fix, endlessly useful cheesy sauce! Drizzle it, guilt-free, on steamed roasted vegetables and pasta; use it as for making delectable soups, you decide! Or hey, just serve it as is – with a big bowl of tortilla chips – here’s your decadent-tasting Queso! And sure, go ahead and add in your favorite hot sauce, jalapenos, or salsa for a little spicy kick.

Enjoy!

Endlessly Useful Cheesy Sauce

Caramelize finely chopped onions in butter; add water and seasonings and simmer for a few minutes. Then thicken with a milk-cornstarch slurry. Turn heat off when cooked, immediately add shredded cheese and stir until blended. Pour over pasta, steamed/roasted vegetables, use a base for a creamy soup, or simply use as a dip for chips, crudites, etc.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Appetizer, Side Dish, Snack, Soup

Cuisine American, French, Italian, Mexican

Servings 4 people

Calories 147 kcal

Equipment

• heavy bottomed medium ( 2-3 quart/liter) saucepan for browning onions. Stainless steel, cast iron or non-stick – all OK

Ingredients

  

1x2x3x

• 1/4 cup finely chopped onions white or yellow onions preferred; if not available, red onions OK
• 2-3 cloves garlic- finely chopped about 1/2 tsp chopped
• 1 tbsp butter for vegan: use coconut oil
• 3/8 tsp salt adjust as per taste preference, after sauce is fully ready
• 1/4 tsp sugar
• 1/4 tsp black pepper- freshly crushed
• 2 1/2 cups water
• 1 cup milk for vegan: use dairy free milk of choice
• 2 tbsp cornstarch or arrowroot powder; if not available, use 1/4 cup (4 tbsp) all-purpose flour; if thicker sauce is desired, use up to 1 1/2 tbsp more cornstarch
• 6 tbsp cheese- shredded extra sharp cheddar preferred; if not available, other cheese is OK- may need to use more/less depending on intensity of flavor. For vegan sauce: use dairy-free cheese of choice- if it does not melt, you may need to blend the sauce to acieve a smooth texture.
• 1 tbsp dried basil if not available, use 1/4-1/2 tsp of a different herb like oregano, rosemary, thyme etc. Use sparingly!
• 3 tbsp nutritional yeast optional can use or omit if using dairy cheese; very good in vegan sauce
• 1/2 tsp crushed red pepper- optional also called chilli flakes

Instructions

 

• Melt the butter in a medium heavy bottomed-saucepan
  
• Add the finely chopped onions and stir with a wooden spoon. Saute on medium heat, and after the onions turn translucent in about 2 min, add the finely chopped garlic.
  
• Add salt, black pepper and crushed red pepper and continue to saute.
  
• After the onions start turning brown, add a pinch of sugar, decrease heat to low and keep stirring. (The sugar helps the onions to brown nicely.)

  Also: add 2 1/2 cups of water to a small saucepan. Start heating the water, so that it is boiling hot when it's time to make the broth.
  
• Stir the onions frequently until they become golden brown all over.
  
• Add hot water to make the broth. Bring to a boil, cover and simmer 3-4 min.
  
• The onions soften and the liquid turns cloudy. The broth is now ready to be thickened.
  
• Mix the milk and corn starch to make a lump-free slurry.
  
• Add the slurry to the broth and bring to a boil, stirring continuously to prevent lumps. Decrease heat to medium and continue to cook, with stirring, until the mixture thickens.
  
• In 2-3 minutes, the mixture begins to thicken. let it boil for 1-2 min, then taste-test a little to check if it is fully cooked. It should be smooth, velvety and creamy and not have a raw flour taste
  
• Turn the heat off, and immediately add the shredded cheese (Cheddar or other). Stir until the cheese disappears as it blends with the suce.
  
• Sauce is ready!
  
• Shown here: Broccoli-Cheddar soup made with this sauce as the soup base.
  
• Other serving suggestions: drizzle on top of steamed or roasted vegetables; use like a creamy Alfredo sauce for pasta; add your favorite Queso toppings to the sauce and use it to dunk your chips and crudites.
  
• Enjoy!
  

Notes

To make a cheesy vegan sauce:

• Use vegan butter and vegan milk of your choice: soy milk works well if you can eat soy.
• Use vegan cheese of your choice
• Add nutritional yeast for cheesy flavor: you don’t need this if you are making a dairy-based sauce
  • this adds a little umami flavor (a bit similar to dairy cheese)
• Add a little light Soy sauce or Coconut Aminos (soy-free)
  • Note: the color of the cheese sauce will darken a bit when you add soy sauce
  • use gluten-free Tamari (soy) sauce if you want this recipe to be gluten-free
    • Several brands of soy sauce are not gluten-free

Storing leftovers:

In Refrigerator:

• Use within 2-3 days
• Reheat, covered, in microwave, on low power (40-50%) until heated through: 2-3 min for about 1 cup sauce

In freezer:

• Store in a glass container with a well-fitting lid
• Good for several weeks, possibly longer
• To thaw and reheat:
  • Loosen the lid and set aside on the counter for 10-15 min
  • Thaw in microwave on defrost setting (30% power), until ice had melted.
  • Stir, cover and heat in microwave, on low power (40-50%) until heated through: 2-3 min for about 1 cup sauce
    • Stir halfway through to ensure sauce is smooth

 

 

Nutrition

Calories: 147kcalCarbohydrates: 11gProtein: 8gFat: 8gSaturated Fat: 5gCholesterol: 24mgSodium: 362mgPotassium: 231mgFiber: 2gSugar: 4gVitamin A: 348IUVitamin C: 1mgCalcium: 152mgIron: 1mg

Keyword Arrowroot, basil, black pepper, butter, Cheese, Corn starch, cream of tartar, Garlic, milk, non-dairy milk, nutritional yeast, onions

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