A cheesy Paleo Sauce that is an ideal complement to protein, and / or vegetable dishes, a thick cheese-tasting Béchamel sauce for Paleo Lasagne, or to pour over roasted cauliflower for a cheesy cauliflower sauce, or, on grilled mushrooms, cooked fish, grilled meats or oven roasted vegetables? The versatility of this creamy sauce, slightly adapted from my copy of Irena Macri’s Eat Drink Paleo, is amazing.
I used home made chicken stock in this easy to make recipe, which adds such fabulous flavor to the amazing blend of almond flour along with coconut aminos. No coconut amino’s, no problem! Through trial and error, I developed a blend similar tasting to coconut amino’s, for the sweet – sour taste in stir fries or oriental dishes. Just a soaking of dried desiccated coconut in boiling, hot water, for an hour or so, allowing the flavours to infuse, straining through a nut bag or strainer, retaining the coconut water, and, adding a dash of apple cider vinegar, creates a sweet-sour tasting liquid that may be used when a recipe calls for soy sauce or coconut aminos. Fresh coconut water works well too! You may however, omit the coconut amino’s or it’s replacement, if preferred. Garlic powder, and my “always flavour of the month” onion powder, blended together with olive oil, freshly squeezed lemon juice, and , my favourite cheese substitute, nutritional flakes, go into making this delicious cheesy tasting sauce.
Almond flour is pricey, and, for those wanting to save on store purchases, and, for the small amount that this recipe calls for, dry oven roasting raw almonds, or blanching in boiling water and drying, removing the skins and processing through a blend or food processor for flour consistency, makes almond flour affordable, and, it’s home made too! Note that Coconut flour, due to it’s “thirsty camel” and high absorbency rate, will not work in this recipe. Coconut flour also clashes with the taste of the nutritional yeast.
This recipe makes 2 cups of “cheese” sauce, which stores well in the refrigerator for 4-5 days. For a vegan / vegetarian option, vegetable stock may be used. For a béchamel sauce, omit the nutritional yeast, and if preferred, garlic and onion powders.
This is a sauce you will want to try
1 ¼ cup chicken or vegetable stock (preferably home made, preservatives and sugar free)
¼ cup extra-virgin olive oil
1 ½ tblsp tapioca flour or arrowroot powder
½ cup almond flour OR finely ground raw almonds
¼ cup nutritional yeast flakes
1 tblsp coconut aminos OR 1 tblsp coconut water mixed with a touch of apple cider vinegar
2 tblsp freshly squeezed lemon juice
1 tsp onion powder
½ tsp garlic powder or 1 small garlic clove, finely chopped
Himalayan or Sea salt to taste
Freshly milled black pepper to season, if preferred.
- Add the stock of choice, olive oil and tapioca flour or arrow root powder to a small non-stick pot. Whisk the ingredients together until well combined and the tapioca flour or arrow root powder is mixed with the liquid.
- On medium stove-top heat, bring mixture to boil and remove off the stove-top. Whisk again, the mixture will have thickened considerably. This creates the roux for the sauce.
- Add in the nutritional yeast flakes, lemon juice, if using, the coconut aminos OR coconut water & apple cider vinegar combo, onion powder, garlic powder and pinch of salt to taste.
- Whisk the ingredients briskly together and add in the almond flour. Whisk again until the ingredients are well combined. You may use an electric hand blender to ensure a smooth sauce forms. This makes the sauce ready for use.
- For a thicker sauce, take the pot back to the stove-top heat and stir for about 2 minutes over medium-low heat. Make sure to stir a lot to prevent the mixture from sticking to the bottom. Stir until the desired consistency is reached. You may always add a bit more stock at this stage, if the sauce becomes too thick.
Serve as desired, and, enjoy