There’s no flour in this sauce, and it’s truly not needed. Just heavy cream, cheddar, and spices. It comes out wonderfully thick and creamy. So I often make cheesy casseroles such as broccoli casserole or cauliflower casserole. They certainly do help the medicine go down! And this creamy keto cheese sauce is another reliable way to achieve the same effect. It’s wonderfully thick, creamy and velvety, yet it contains no flour. How do I do it? Read on to find out! But some people (ahem, I’m looking at you, dear daughter) need butter and/or cheese on their vegetables to make them palatable, and that’s fine.
Ingredients
You’ll only need a few simple ingredients to make this creamy sauce. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Heavy cream: I tried making this recipe with half-and-half and it was a fail. Heavy whipping cream is definitely the way to go. Dijon mustard: This traditional French mustard is creamier and less vinegary than yellow mustard. It flavors the sauce and it also helps prevent it from becoming stringy. Spices: I use garlic powder and cayenne pepper. You can use fresh minced garlic if you’d like. Shredded cheddar: I like to use sharp cheddar. Yum. 🧀
Instructions
Making this keto cheese sauce is surprisingly easy. The detailed instructions are listed in the recipe card below. Here are the basic steps: Steam your vegetable of choice in the microwave. Today I used broccoli. Heat up the sauce - it takes all of 5 minutes to be ready. Simply heat the heavy cream with Dijon mustard and spices. Then, over low heat, slowly and patiently mix in the cheese until fully melted. Pour the sauce over the vegetables, then serve.
Expert tip
The Dijon mustard adds great flavor to the sauce. But I suspect it also helps prevent the sauce from becoming stringy by adding an acidic component. So please don’t skip it.
Frequently asked questions
Serving suggestions
This tasty sauce is ideal as a topping for steamed vegetables. I usually serve it with one of the following:
Steamed broccoliMicrowave-steamed cauliflowerSteamed asparagus
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. As mentioned above, when ready to use it, add a little heavy cream and reheat it covered, in the microwave, on 50% power. Stir it after 30 seconds, then continue reheating - if needed - for 30 more seconds.
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Recipe card
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