Smoky Cheese sauce
Tasty cheese sauce topped with smoked paprika oil. For dipping and pouring. Recipe by Burgernaut.
Ingredients
- ¾ cup white flour
- ¾ cup vegan margarine
- 220g Angel Food cheddar cheese, grated
- 2 cups soy milk (can substitute for another plant based milk but soy milk is super creamy)
- Salt and pepper to taste
- A pinch + 1 ½ teaspoons smoked paprika
- Olive oil 125ml
Method
- 1
1. Melt the margarine on a slow heat, so it doesn’t burn.
- 2
2. Slowly add the flour while stirring and mix it until smooth.
- 3
3. Keep stirring this ‘roux’ for at least 10mins, to fully cook the flour (to ensure you don’t get a ‘floury’ taste).
- 4
4. Slowly mix in the soy milk and stir until smooth with no lumps.
- 5
5. Add in the salt, pepper, and a pinch of smoked paprika.
- 6
6. Add in the grated cheese while stirring, make sure all the cheese melts.
- 7
7. This sauce may continue to thicken after it cools; you can reheat and add more soy milk if you are after a thinner consistency.
- 8
8. Make the Smoked Paprika Oil: Add the olive oil and smoked paprika to a pot and heat on low. Stir occasionally on a low heat for five minutes, to infuse the smoked paprika with the oil. Let the mixture cool, then strain through a coffee filter or muslin cloth, then it’s ready to drizzle on the cheese sauce for added smoky flavour.
Notes: Super-tasty sauce recipe from our friends at Burgernaut, topped with smoked paprika oil.
