Dairy-Free Cheese Sauce
This Paleo cheesy sauce is the absolute bomb dot com (yeah, I went there, '90s). It's easily made by simmering 3 ingredients and is the best base for building tons of flavor! With a little fresh cracked pepper, we love to toss our spaghetti squash in this cheese sauce topped with extra large gulf shrimp!
- 13 ounce can full fat coconut milk I use Thai Kitchen
- 1/4 cup nutritional yeast
- 1/4 teaspoon sea salt
Place a skillet or medium size pot onto the stove.
Pour coconut milk into the pot and warm on medium heat.
Whisk in nutritional yeast and sea salt. Increase heat to medium-high and bring sauce to a simmer. Continue simmering the sauce for about 2-3 minutes, then reduce to low heat.
Continue on low heat until the sauce is thick enough to coat the back of a spoon!