So you want some cheese sauce?
How about one that is low in fat but high in creamy-ness?
Remember our wonder ingredient?
Well here’s a recipe that uses the creamy kobacha as a low fat, high flavour addition to your cheese sauce.
4 light cream cheese wedges
2 garlic cloves
40 g cheese, grated (I used mozzarella)
200g kabocha puree
1 tsp chilli powder
1 tsp allspice
1 tsp fresh ground black pepper
salt to taste
1 tsp guar gum
2 tbsp water
I have also made this sauce using 40 grams of brie instead of mozzarella. Feel free to use other kinds of cheese! Also, experiment with spices- I’ve used fresh parsley with good results as well.
If you don’t have guar gum, you can use cornstarch or other thickener.
Gather your ingredients
Crush and chop your garlic. Add to your spices.
Over low heat, gently cook your spices until fragrant, 1-2 minutes.
Add some water to prevent burning and to allow your garlic to cook.
Add remaining ingredients, stirring and allowing the cheese to break up and melt.
Continuing stirring until everything is well incorporated.
Next, add as much water as you’d like to thin out your sauce. Start with 1/2 cup and go from there. For a richer sauce, use almond milk.
In a separate bowl, prepare your guar mixture.
Simply whisk the gum into cold water. It will gel almost immediately.
Next, add your guar gel to your cheese sauce, whisking to incorporate.
It should look something like this:
Allow to thicken, then enjoy!
You can use this sauce in all kinds of ways- as a dip for vegetables, as a cheese sauce in casseroles, over mashed potatoes (or kabocha 🙂 ) or with pasta!
How do you like to eat your cheese sauce?