Smoky Cheese sauce

Super-tasty sauce recipe from our friends at Burgernaut, topped with smoked paprika oil

Tasty cheese sauce topped with smoked paprika oil. For dipping and pouring.

Ingredients:

¾ cup white flour

¾ cup vegan margarine

220g Angel Food cheddar cheese, grated

2 cups soy milk (can substitute for another plant based milk but soy milk is super creamy)

Salt and pepper to taste

A pinch + 1 ½ teaspoons smoked paprika

Olive oil 125ml

Instructions:

1.     Melt the margarine on a slow heat, so it doesn’t burn.

2.     Slowly add the flour while stirring and mix it until smooth.

3.     Keep stirring this ‘roux’ for at least 10mins, to fully cook the flour (to ensure you don’t get a ‘floury’ taste).

4.     Slowly mix in the soy milk and stir until smooth with no lumps.

5.     Add in the salt, pepper, and a pinch of smoked paprika.

6.     Add in the grated cheese while stirring, make sure all the cheese melts.

7.     This sauce may continue to thicken after it cools; you can reheat and add more soy milk if you are after a thinner consistency.

8.     Make the Smoked Paprika Oil: Add the olive oil and smoked paprika to a pot and heat on low. Stir occasionally on a low heat for five minutes, to infuse the smoked paprika with the oil. Let the mixture cool, then strain through a coffee filter or muslin cloth, then it’s ready to drizzle on the cheese sauce for added smoky flavour.