What’s better than cheese sauce? Well, cheezey sauce, of course. I’ll be honest: I love, love, love queso. It’s a Southern staple and it is the definition of comfort. Since moving to Portland I’ve been queso deprived. At the same time, it’s not something I’m trying to have all the time. It’s definitely a “have in moderation” sort of thing.
So, in the moments between moderation, I’ve got some cheezey sauce that is sure to add an extra level to bowls.
Super simple. Super yummy. Super cheeeezey.
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Just whip together some spices and thickener, add your liquids, heat on the stove and wham!– you’ve got cheezey sauce.
Mix together the spices: onion powder, garlic powder, turmeric, cumin, salt. Add in flour. Corn starch works well if you’re gluten free.
Add just a little bit of the cold veggie broth, mixing with a whisk (or fork!) as you pour. The goal is to create a thick paste which you can then water down. This way you prevent clumping and end up with a smooooth cheezey sauce.
Once you’ve got all the veggie broth combined with the dry ingredients, turn that heat up! Heat the sauce on the stove on medium high heat, stirring all the while. Stir, stir, stir. Any sort of spoon (or whisk) will do just fine here.
Turn the heat down to a simmer and continue mixing until it reaches desired consistency. If it coats the back of a spoon without running off, you’re in a good place.
Mmmm. This cheezey sauce is so good with so many foods.
Roasted veggies? Check.
Pasta bake? Yep.
Quinoa taco salad? Of course.
If you want a little extra tang you can add 1 tsp lemon juice. If you prefer the classic southern queso style, add in an extra tsp flour. Hot sauce is also a possibility.
Let this cheezey sauce be your canvas for creative expression!
- Mix together dry ingredients with a fork or whisk in small sauce pan.
- Pour in 1 tbsp vegetable broth to dry mixture. Stir until a thick paste forms. Add more broth as needed to form a cohesive paste.
- Slowly add in vegetable broth until mixture reaches a thin consistency. Bring mixture to a boil on the stove, stirring with whisk continuously. After 2 minutes of boiling, lower to a simmer. Continue to stir until sauce coats the back of a metal spoon without sliding off. It’s now ready to use!