Crock Pot– Normally we will make this dip in the double boiler, and then we like to keep it warm in a mini dipper crockpot.Mustard cheese dip: Add a Tablespoon or two of mustard.It will go much smoother and will melt more evenly. Now if you are going to make a big batch, I highly recommend a double boiler to melt your cheese.Add a dash of hot sauce or cayenne pepper if you like things spicy.I would start with a tablespoon when you add the shredded cheese. You can add cream cheese to the mixture for a richer consistency.If the cheese sauce is too thick, add in more milk gradually until the cheese sauce is the consistency that you prefer.No matter what type of cheese you use for this recipe, I recommend shredding it yourself so that it melts evenly. Generally, I make it with cheddar cheese for more of a traditional flavor but this recipe would be great with white cheddar, Monterey Jack or Pepper Jack Cheese as well for a little kick. Yes, you can make this recipe with your favorite type of cheese to make this recipe your own. Can you use different type of cheese for this recipe? Simply substitute half of the milk with your favorite beer. You an also make an easy beer cheese dip with this recipe. The cheese sauce is best served right away with your favorite soft pretzels or soft pretzel Bites. Whisk this all together, stirring constantly, until the cheese has completely melted and the mixture is smooth.Now, remove from heat and add the cheese and salt.Let this mixture cook uncovered until it has thickend. Next, gradually add the milk and whisk.Second, whisk in the flour and keep whisking for about a minute until a thick paste forms.First, melt the butter in a saucepan over medium heat.Salt – Don’t skip the salt as it brings out the flavor in all the other ingredients.I recommend shredding your own cheese so that this cheese dip is creamy and smooth. Shredded Cheddar Cheese – I like to use sharp cheddar cheese.Heavy whip will also work in this recipe. Whole Milk – I have found that whole milk works the best but you can use low fat if that’s all you have on hand.Flour – I use unbleached all purpose flour.Butter – Either unsalted or salted butter works for this recipe.It will give the sauce a similar flavor, but you will need to add more salt to make up for the saltiness that soy sauce provides. If you are allergic to soy sauce, you can substitute it for vegan worcestershire sauce, sold at most health food and speciality food stores.
The deactivated yeast is a popular vegan substitute for cheese in recipes.
It has a strong, savory flavor that is nutty and tangy.
Nutritional yeast can be found in health food stores in the form of flakes or powder.You will need access to a high powered blender, food processor, or Vitamix to create a creamy texture for this sauce.The key to making good vegan cheese sauce is using starchy vegetables like zucchini and potatoes to give the sauce a creamy texture and keep it from separating. While nothing really replicates the cheesy goodness of the perfect cheese sauce, a vegan cheese-style sauce may help you kick the craving. Sometimes people who are vegan or lactose intolerant may crave cheese sauce. Use a grater to make 1 cup of your chosen fancy cheese. These cheeses will likely come in blocks. You should also use high-quality cheese for your fancy cheese sauce, such as Pepper Jack, Gouda, or Gruyère.Citric acid, or sour salt, can be found in the kosher section of most grocery stores. If you can't find sodium citrate, you can use 2 teaspoons of citric acid (or sour salt) and 2.5 teaspoons of baking sodium as a substitute.You will only need a very small amount of sodium citrate in the sauce for it to do it’s job, so it is not upping the sodium level of your cheese sauce. It looks like salt and tastes salty and slightly sour. Look in speciality food stores and online for sodium citrate.Instead, it helps to create a smooth, creamy texture to your cheese sauce. This means that when it is added to cheese sauce, it reduces the cheese’s acidity, makes the proteins in the cheese more soluble, and prevents it from separating. This recipe calls for sodium citrate, which is a type of salt that works as an emulsifier.
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