Easy Cheese Sauce (Two Versions-Dairy and Non-Dairy)
Cheese sauces are one of those versatile recipes that can elevate even the simplest meal. I remember when I first made cheese sauce for ravioli—it was such a game changer! There’s something special about having a smooth, creamy sauce that can be poured over ravioli or even used for pasta, vegetables, or casseroles. Whether you're a fan of traditional cheese sauces or need a dairy-free option, this recipe offers both versions without any unnecessary fuss. One key tip is to keep things simple, using whole ingredients whenever possible. Checking ingredient labels for unnecessary additives in cheese is something I’ve learned to do over time. Using a block of cheese and shredding it yourself leads to a better texture and fewer preservatives. So, here’s my simple, foolproof recipe for a rich, smooth cheese sauce you can whip up in minutes.
Did You Know?
Pre-shredded cheese often contains additives like cellulose powder to prevent clumping and extend shelf life. While it’s convenient, shredding your own cheese provides a fresher, more natural flavor without added fillers. It also melts more smoothly, resulting in a silkier cheese sauce.
Yield:
6 servings
Ingredients:
Traditional Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups 2% milk or whole milk
1 1/2 cups shredded sharp cheddar cheese
Salt and pepper to taste
Non-Dairy Cheese Sauce:
2 tablespoons olive oil or dairy-free butter
2 tablespoons all-purpose flour
2 cups oat milk
1 1/2 cups shredded dairy-free cheese
Salt and pepper to taste
Instructions:
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For Traditional Cheese Sauce: Melt the butter in a medium saucepan over medium heat.
Personal Tip: Keep stirring constantly to prevent the butter from burning. This will also help the sauce stay smooth later on. -
Whisk in the flour, cooking for 1-2 minutes to create a golden roux.
Personal Tip: The roux is key for thickening the sauce. Make sure to cook it long enough so it loses the raw flour taste but don’t let it get too brown. -
Slowly add the milk while whisking continuously to avoid lumps. Bring the sauce to a simmer and let it thicken, stirring frequently.
Personal Tip: If you notice lumps forming, you can strain the sauce through a fine mesh sieve or blend it for a few seconds to smooth it out. -
Remove the sauce from the heat and stir in the shredded cheese until it’s fully melted and smooth.
Personal Tip: Freshly shredded cheese will melt better. If the sauce is too thick, you can thin it out with a little extra milk. -
Season with salt and pepper to taste, then pour the sauce over your favorite dish.
Personal Tip: You can use this sauce for pasta, vegetables, or even as a topping for baked potatoes or nachos.
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For Non-Dairy Cheese Sauce: Heat the olive oil or dairy-free butter in a medium saucepan over medium heat.
Personal Tip: Olive oil will give a lighter flavor, while dairy-free butter provides a creamier base. -
Stir in the flour and cook for 1-2 minutes to form a roux.
Personal Tip: Make sure the flour is fully cooked out to avoid a gritty texture. Stir constantly to prevent burning. -
Slowly whisk in the oat milk, stirring constantly until the sauce begins to thicken.
Personal Tip: If lumps form, use a whisk to break them up while the sauce is still heating. If it’s too lumpy, blend it gently to smooth it out. -
Remove from heat and stir in the shredded dairy-free cheese until it’s melted and smooth.
Personal Tip: Dairy-free cheese can take a bit longer to melt, so keep stirring. If it doesn’t melt fully, return the saucepan to low heat. -
Season with salt and pepper to taste, then pour over your favorite dish.
Personal Tip: This sauce works great with pasta, roasted vegetables, or as a topping for a dairy-free mac and cheese.
Nutritional Information (Per Serving):
Calories: 220, Protein: 8g, Carbohydrates: 10g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 320mg, Sugars: 3g
Kitchen Tips, Great Ideas, How to Save Money:
1. Shred your own cheese – Pre-shredded cheese contains anti-caking agents like cellulose powder, which can affect how smoothly it melts. Buying blocks of cheese is not only more cost-effective but results in a creamier sauce.
2. Choose the right cheese – Cheddar is classic, but you can also use gouda, gruyere, or fontina for a more complex flavor. These cheeses melt wonderfully in sauces and add different layers of taste.
3. Use whole milk for a richer sauce – While 2% milk will work, using whole milk adds a creamier texture that clings better to your ravioli or vegetables.
4. Opt for dairy-free butter made from coconut oil – If you’re making the non-dairy version, coconut oil-based butters often create a smoother sauce than olive oil. They have a higher fat content, which mimics traditional butter.
5. Save leftover sauce – Cheese sauce can be stored in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop, adding a splash of milk or oat milk to loosen it up.
6. Add flavor variations – You can jazz up your cheese sauce with spices like smoked paprika, nutmeg, or even a pinch of cayenne for heat. These additions work well in both the traditional and non-dairy versions.
7. Make it gluten-free – If you need a gluten-free option, you can substitute the all-purpose flour with a gluten-free blend or cornstarch. Just be mindful of the thickening power, as you may need less.
8. Thicken the sauce as needed – If your sauce is too thin, let it simmer for a few more minutes to thicken naturally. Alternatively, make a small slurry of flour and water and whisk it into the sauce.
9. Double the batch for freezing – Cheese sauce freezes well! Make a double batch and freeze in small portions. Thaw it overnight in the fridge and reheat on the stovetop with a splash of milk to bring it back to life.
10. Experiment with vegetables – This cheese sauce pairs perfectly with steamed broccoli, cauliflower, or roasted carrots. Pour it over any vegetable for an instant flavor boost.
Let’s Learn About Cheese:
Did you know that pre-shredded cheese contains anti-caking agents like cellulose, which is a wood pulp derivative used to prevent the cheese from clumping together? While these additives are harmless, they can affect how smoothly the cheese melts in a sauce. For the best results in any cheese sauce, it’s always a good idea to buy a block of cheese and shred it yourself. Cheeses like cheddar, gruyere, gouda, and fontina are excellent choices for a creamy cheese sauce. They melt beautifully and give your sauce a smooth, luscious texture. This cheese sauce can be used not just on ravioli but also over pasta, as a dip for vegetables, or even as a topping for baked potatoes or nachos. Experiment with different cheeses to discover new flavor profiles!