Bean-Based Cheese Sauce
Yield: 3 ½ cups
Ingredients
- 1 (15-ounce) can white beans (cannellini, great northern, or navy), rinsed and drained
- 1-2 large cloves of garlic, minced
- 1 to 1 ½ cup milk (dairy or unsweetened plant-based like oat or soy)
- 2 ounces fresh goat cheese
- 1 ounce (1/4 cup) shredded cheddar cheese
- ½ cup extra-virgin olive oil
- ½ teaspoon dry mustard
- ½ teaspoon onion powder
- ½ teaspoon kosher salt, to taste
- ¼ teaspoon white pepper, to taste
- 1 teaspoon sugar (optional)
- Juice of half a lemon (add for brightness after heating)
Instructions
- Combine ingredients: Place the drained and rinsed beans, minced garlic, milk (start with 1 cup), olive oil, cheeses, dry mustard, onion powder, salt, and pepper into a high-speed blender or food processor.
- Blend until smooth: Blend on high for 1 to 3 minutes, or until the mixture is completely smooth and creamy. If the sauce is too thick, add the remaining ½ cup of milk or a little water/vegetable broth until you reach your desired consistency. The amount of liquid depends on the type of bean and the drained volume.
- Heat the sauce: Transfer the sauce to a medium saucepan over medium-low heat. Whisk slowly and heat through for about 4-5 minutes, stirring constantly to prevent sticking to the bottom of the pan. Do not let it come to a full boil.
- Season and serve: Stir in lemon juice. Taste and adjust seasoning with additional salt and pepper.
- Combine with cooked pasta or vegetable noodles. Store leftovers in an airtight container in the fridge for up to a week. The sauce may thicken when cold; add a splash more milk when reheating. Leftover sauce makes an excellent base for Loaded Baked Potato soup.
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