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#How to make a cheese sauce almond milk how to#

The sharp flavor of cheddar and mild creaminess just goes perfectly with the earthy flavor of broccoli. Almond milk is very low in calories, and it will not change the flavor or texture of this keto cheese sauce.Ĭheese sauce is very popular served over steamed broccoli. If you find this recipe too heavy or simply want to reduce its calorie count, replace half of the heavy cream with unflavored almond milk.

Herbs & spices: Popular additions include cayenne, garlic powder, and dried parsley.

Water: If you find that your cheese sauce is too thick, add a teaspoon of water at a time to thin it out.

Salt: If you believe this recipe needs more flavor, add a tiny bit of salt.

It’s the star of the show, and it adds a beautiful golden hue. You could also use mascarpone, which is slightly sweet and very mild - this is great if you want the cheddar to really stand out.

Cream cheese: Use regular cream cheese like Philadelphia.

Of course, it also makes the sauce super creamy. Plus, it’s a great option if you’re lactose intolerant.

Heavy cream: We used heavy cream instead of milk because it’s thick, has more fat and fewer carbs, and won’t curdle easily.

Bake! Use it in any baking recipe that calls for almond milk, like my Healthy Banana Muffins, Pumpkin Bread, Cinnamon Rolls, Strawberry Shortcake, or Homemade Dinner Rolls.You’ll only need 6 or 7 ingredients to make this quick and easy low-carb cheese sauce.

Cook up some pancakes. Try it in my Banana Pancakes, Gluten-Free Pancakes, or Almond Flour Pancakes.

Make French toast. Whisk it into the base of my Easy French Toast, French Toast Bake, or Vegan French Toast.

I use unsweetened almond milk in frittatas, mini frittata muffins, and my Healthy Breakfast Casserole!

Use it in all things oats, like Overnight Oats, Steel-Cut Oatmeal, or Baked Oatmeal.I use it in a Matcha Latte nearly every morning.

I love it in this Strawberry Banana Smoothie, this Kale Smoothie, and this Superfood Smoothie Bowl. The possibilities are endless! Here are a few of my favorites to get you started: Have fun experimenting with different ways to use your homemade almond milk. Just stir or shake to combine it before using! Use the homemade almond milk right away, or store it in an airtight jar in the fridge for up to a week. That’s it! If you prefer a sweeter plant-based milk, stir in a little maple syrup and vanilla extract to taste. Bring the top of the bag together, and use your hands to press and squeeze out as much liquid as you can. Set a nut milk bag over a large bowl, and pour in the milk. Straining the milk removes this pulp, so that it’s smooth, not gritty. At this stage, the almond milk will look creamy, but it will still have little almond pieces inside it. The timing will depend on how powerful your blender is. Place the almonds in a blender with 3 1/2 cups filtered water.īlend for 30 seconds to 1 minute, or until creamy. They should be nice and plump (see the photo above). Soaking almonds makes them easier to blend, resulting in a creamier milk that won’t be too hard on your blender.ĭrain the nuts after they soak. Heads up! You’ll need to plan ahead when you make this recipe, as the almonds need to soak for at least 8 hours, or overnight, before you blend them into milk.

#How to make a cheese sauce almond milk how to#

Here’s an overview of how to make it:įirst, soak the almonds. You’ll find my complete almond milk recipe with measurements below. It’s SO simple, and it’s by far the tastiest plant-based milk alternative I’ve tried. If you’re vegan or lactose intolerant, this is a great recipe to have in your back pocket.

And that’s just the start! Once you have homemade almond milk on hand, you’ll find a million ways to use it. You can splash it over granola, add it to a latte, blend it into a smoothie, or use it in your favorite baked goods. It’s amazingly simple – just soak, blend, and strain! – and the milk itself is super versatile. You’ll find my method for how to make almond milk below. No stabilizers or shelf-life-extending additives here! It’s creamier and nuttier than commercial almond milk, and it’s made with just 2 ingredients: almonds and water. There’s no denying that store bought almond milk is convenient, but when you have the time, making homemade almond milk is always worth it.