how to make a cheese sauce with cream cheese and mozzarella

Now, I know that plant-based milks don’t exactly perform in the same ways as dairy milk. This is a way oversimplified explanation of cheesemaking which can actually get super duper complicated, but just hang with me for a minute. Cheese in the simplest sense is milk + something to thicken it (rennet, bacteria, time, and/or acid). Yes, our farm was officially registered under that name.Īnd do you know what I realised? Guess what we made cheese out of? MILK.

A piece of original artwork by yours truly from 20 years ago. So I’ve got a little bit of knowhow when it comes to cheesemaking.

I milked goats twice a day with my two little hands, strained, stored, and turned the milk into all kinds of amazing things.

So in my formative years while growing up, we had a small dairy goat farm. I don’t usually go into ancient histories and long babbling stories here on my blog, but this post deserves a little backstory: I swore I didn’t do stories in my recipes but here I go. The day you make this cheese sauce will be the first day of a new era in your kitchen. This is the absolute bare minimum, base level, most allergy-friendly, but still absolutely luscious and wonderful vegan cheese sauce recipe that will change the way you eat forever. Say welcome back to pizzas, pastas, grilled cheese sandwiches (toasties for you Brits!), fondue, and more – because this basic vegan cheese sauce recipe will open the door for all of them to come back into your post-dairy life! No nuts, no soaking, no blenders, no weird ingredients, and virtually fool-proof.

How to make a cheese sauce with cream cheese and mozzarella