Pour in the milk gradually while whisking the roux until the mixture is smooth, then add seasonings if you wish. If the roux is hot, the milk should be cool, but if the roux is cool, the milk should be hot. There are too many carrots in this mix to use without entering Crossover territory, but it’s a great family-friendly mix that kids enjoy, and they don’t mind if I swap my helping of carrots for their pieces of broccoli. Step Two: Add Milk and Seasonings Next comes the milk. Pictured here is the cheese sauce smothered over a California-style mix of vegetables – broccoli, cauliflower, and carrots. You don’t need any special ingredients to whisk up this sauce, making it an easy choice to dress up a side of non-starchy vegetables for a keto-friendly or THM S meal! There’s no flour, cornstarch, xanthan gum, or glucomannan giving the sauce its wonderful consistency it all comes from the melted cream cheese! Thick, creamy, and very flavorful, you don’t need to use any “funny” thickeners in this gluten-free low carb cheese sauce. I double this low carb cheese sauce recipe for our large family ( hence why you see so much sauce in these photos!), but the recipe as written is the perfect amount for coating one regular size bag of frozen vegetables. This one takes just a few minutes to make and is perfect for pouring over roasted or steamed non-starchy vegetables, low-carb noodles ( think zoodles, spaghetti squash noodles, or Dreamfields pasta!), or you can even use it as a fondue dipping sauce for a fun appetizer with friends!
Everyone needs a good low-carb cheese sauce in their life!
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