Basic Cheese Sauce

At our home, we LOVE cheese! Mac and cheese, veggies and cheese, bagels and cream cheese, grilled cheese, cheesecake- you get it… I whip up this basic cheese sauce to put on pasta, cauliflower, mix with marinara sauce for ravioli and to drizzle over scrambled eggs. How will you use it?

This recipe starts with a good quality block of cheese. By good quality I mean ANIMAL FREE! Check the label for rennet. Be sure to only buy cheese that specifically states it is made with vegetable, microbial or non-animal rennet. Check out my post The Cheesy Truth to learn more about rennet.

Okay on with the sauce! As always, check out my notes at the bottom of the page to learn all my tips and tricks!


  • 1 Tablespoon of butter or butter alternative*
  • 1 Tablespoon of unbleached flour
  • 1/4 Cup heavy whipping cream
  • 1/2 Cup milk (I always use 2% cows milk)
  • 5 ounces of cheese-cubed*


  1. Begin by melting the butter over low heat in a medium sized saucepan
  2. Whisk in the flour. Cook for 2 minutes over low heat
  3. Slowly whisk in the heavy cream followed by the milk
  4. Allow the mixture to cook for about 5 minutes until it begins to thicken. Keep the heat on low. Cooking with too high of heat will cause the dairy in this recipe to curdle
  5. Add the cheese cubes and whisk until the cheese has melted.
  6. Remove from heat and use as you’d like!

*Notes: I have fallen in love with Pure Blends Avocado Oil plant based butter. It has a great butter like taste, melts wonderfully and is full of healthy avocado fat!

I always buy blocks of cheese and cut it or shred it myself. This is another thing I can thank Dr. Oz for! I learned from the show that shredded cheese is often mixed with additives to keep the cheese from sticking together in the bag. One commonly used is wood pulp! So I now just handle the shredding and slicing myself. I have a cheese shredding attachment for my Kitchen Aid mixer that makes it a breeze!

I usually use mild white cheddar for this sauce. Use whatever kind you like. I do recommend using a white cheese. Cheese is made from milk, milk is white. Yellow cheese contains additives.

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