International dishesSauces and DipsEurope and North AmericaAbout 10 minutes
This shredded cheese sauce is simpler than it looks, and the whole batch takes about 10 minutes. The tricky part is constant stirring, which keeps the starch from clumping and the base from scorching.
The cheese and cornstarch heat together first, and only once they have come together does the milk go in slowly, with stirring all the way. At the end the heat drops low and the sauce is stirred until thick and smooth. Pouring the milk in gradually while stirring is what keeps the sauce free of lumps.
This batch weighs about 302g, at roughly 314 calories per 100g.
Method
Put 200g shredded cheese and 30g cornstarch in a pot over the heat and stir constantly until the cheese melts, keeping everything moving so the starch does not clump or catch on the base.
Once the mixture has come together, add 34g kOBE Monk Fruit Blend with 42ml unsweetened oat milk a little at a time, then pour in the remaining 30ml unsweetened oat milk, stirring steadily as it goes.
Lower the heat and stir until the sauce is thick and smooth, then turn off the stove.
Tips
Shredded mozzarella or pre grated cheddar cheese from the supermarket both work.
This sauce suits spreading on bread, and a pinch of salt makes it saltier.
Stir constantly from the start so the cornstarch does not clump.
The sauce is thinner with oat milk, so 15 minutes in the fridge brings the body back.
Add the shredded cheese while the pan is still cool and then turn on the heat, since a hot pan makes it clump.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.