What kind of cheese do you use for cheese sauce?

What kind of cheese do you use for cheese sauce?

I made cheese sauce with sharp cheese though I did not like the sharp cheese.

For comfort food, I like a mixture of mostly sharp cheddar with some gruyere mixed in. My 'secret' is to add a little mustard to make the cheese taste stand out. It adds a little something something in my opinion.

If you are looking for like a queso-esq dipping sauce, white American cheese is a good bet.

I like strong cheeses. A sharp cheddar, an aged gruyere, a mild blue or even some goofy washed-rind cheese are what I'm most likely to have sitting in the fridge and what I use in a sauce depends on mood and audience.

silly question: whatcha all putting this cheese sauce on? We don't eat much pasta, and between the lactose intolerants in the family and the lack of nachos where I live cheese sauce sort of fell off my radar in the last few years. But I'm always looking for new ideas...

Tereza Okava wrote:...whatcha all putting this cheese sauce on?

Thinly sliced potatoes!
Maybe pasta once in a while.
A drizzle on sauteed asparagus or broccoli occasionally (but I'm more likely to toss them toasted sesame and black pepper before roasting and serve as is).
I make nachos every couple of weeks, but don't use a sauce -- just cheese.

Tereza Okava wrote:....But I'm always looking for new ideas...

My go-to vegan versions for a few replicas:

1)  Alfredo Sauce:  Blend 0.5 c slivered (no skin) almonds with 1.5 - 2 c water making thicker-side of milk.  Blend well....as if you are actually making a nut milk.  Sautee garlic in sauce pan with butter/margarine and extra spices if desired.  When garlic is getting close to browning, add the almond milk, 1/2 tsp salt, [1 tsp nutritional yeast flakes (optional)] and a tablespoon (for starters) of lemon juice.  Stir the mixture on medium heat until you get some bubbling, then reduce heat just enough to keep bubbling.   Start tasting while stirring....and with it bubbling, you should see it start to thicken. Add some black or white pepper to taste and additional items as desired.  For additions like cooked veggies or meat (vegan or not), add these when sauteeing the garlic so they cook before adding milk.  Serve on pasta or as pizza base.

2)  Faux Parmesan:   Almond flour with salt and nutritional yeast to taste.  I add a smidgen of lactic acid for hint of sharpness. Fluff it all up and use on pasta, in scrambled eggs, or on toast with tomato.

I typically use sharp cheddar with american cheese. While american cheese is on the edge of being cheese... I do at least get the stuff that can call itself cheese. Do not be fooled by the "cheese product".

John Weiland wrote:
My go-to vegan versions for...Alfredo Sauce and FAux Parmesan

I love these!!! I used to make vegan mac-and-cheese sauce when my kid was younger (and we ate more white food), using either soaked cashews or sunflower seeds or even steamed cauliflower and carrots, i had forgotten how much we enjoyed these.

As for the fake parm.... we recently made up a batch using toasted ground sesame seeds and nooch, it was marvelous, with a bit of blended sundried tomatoes (the kind that are dry, not the ones in oil), it gave it a nice umami something-something.
We do all eat cheese now (at least a little), and do put parm on things, but this 'parm shake' was so good that we demolished it while ignoring the real parm. And I love the idea of adding some sort of lactic acid, whether that means some whey or something, i need to investigate what i have that I could use.

I need to make both of these again! Thanks for reminding me!

Tereza Okava wrote: whatcha all putting this cheese sauce on?

Steamed cauliflower florets smothered in a very cheesy roux made with sharp cheddar and baked in the oven until golden brown on top. An essential side vegetable for roast dinners in our household.

Fish pies with chunks of firm white fish, smoked fish, prawns or whatever seafood that you fancy are combined in a light roux with grated cheese and mustard powder, baked in the oven with a mashed potato topping.

Here in NZ lactose free cheese and milk is widely available in supermarkets.

Like Christopher and Timothy, we often use Gruyère in our sauces and there’s always an assortment of various types of cheese in our fridge.

I use 'aged' cheddar - into white sauce made with just flour milk and a shake of nutmeg (no need for butter in the sauce, plenty of fat in the cheese).  I like the idea of adding mustard!
On steamed cauliflower, broccoli and the only way I can tolerate Brussels sprouts.  Mixed steamed veggies with canned tuna - then known thereafter as "chew and spew"  really it's great, just looks a bit iffy. As a topping for moussaka, or lasagna, usually add a sprinkle of panko breadcrumbs to the top for extra crunch on any of these, before baking to brown the tops.