Cheese sauce

[Amandamc2711]

Hi I'm two weeks diagnosed type 2 taking metformin and am trying low carb eating. What do people use to make cheese sauce please

 

[Brunneria]

I take a microwaveable bowl, toss in a handful of grated cheese, add either cream, milk or white wine (whichever appeals).
The proportions will vary depending on how thick you want your sauce.
Microwave until melted (check regularly to prevent it overcooking and splitting)
Stir.
Add black pepper, mustard, garlic, horseradish or chilli, to taste.
Pour over food.

Lush, and 10x easier than making a roux.

 

[Avocado Sevenfold]

I like to add a splash of vinegar to cheese sauce as it makes the cheese cheesier.

 

[britishpub]

BTW, if you need to add a teaspoon of flour to thicken it, it won't make any difference to your life.

 

[Amandamc2711]

Thanks everyone I put in a little cornflour this time as I'm feeling a little sick with tablets and just fancied cauli/ broc cheese but will try these other ideas. It's having to retrain my whole way of cooking and eating. Slightly a little overwhelming lol x
I did use unsweetened almond milk

 

[Avocado Sevenfold]

Thanks everyone I put in a little cornflour this time as I'm feeling a little sick with tablets and just fancied cauli/ broc cheese but will try these other ideas. It's having to retrain my whole way of cooking and eating. Slightly a little overwhelming lol x

It gets easier. Enjoy your meal.

 

[BooJewels]

I think I picked my recipe from the low carb recipe thread here: creme fraiche, with a little milk if you want to thin it - a smidge of mustard and seasoning of your choice to taste, grated cheese. When I'm cooking with cheese, I like to use a mix of very strong cheese and a reduced fat one as this cuts down the amount of oil it releases as it melts. Just slowly melt and mix the ingredients together in a pan. I also prefer a reduced fat creme fraiche as I find it a bit too rich otherwise. Couldn't be easier.

 

[AndBreathe]

Thanks everyone I put in a little cornflour this time as I'm feeling a little sick with tablets and just fancied cauli/ broc cheese but will try these other ideas. It's having to retrain my whole way of cooking and eating. Slightly a little overwhelming lol x
I did use unsweetened almond milk

Amanda - It takes a little while to get into the swing of things, but I find Dr Google extremely helpful when I think, "what can I use for....."

I just Google, "Low carb cheese sauce", or whatever I'm contemplating and take it from there.

I also subscribe to various sites, for example:
alldayidreamaboutfood.com
ditchthecarbs.com
sugarfreemom.com

There are hundreds and hundreds of these sites and they've done a lot of practise on our behalf, so why reinvent the wheel?

You'll be fine. Your mind is open to doing things differently and that's 80% of the battle I reckon.

 

[BooJewels]

If I can add my own personal comment to those made by @AndBreathe - if your constitution is a little delicate or, like me, you're very food sensitive, introduce new ingredients gradually until you know how they affect you - both your BG, but your digestive system too.

When I first researched reducing my carbs further, I tried all sorts of new ways of making things, replacing carb heavy ingredients like flour with lower carb ones and I spent a lot of time feeling rather poorly. I've since adopted the approach of modifying my existing recipes to reduce the carbs in them (or just eat less of it), rather than replacing lots of ingredients with more exotic ones. This has worked better for me personally, but as you'll find, we're all very different and you'll need to establish what works best for you.

You may well be fine with artificial sweeteners and flour replacements and the like, but I found out the hard way that I'm not, so introduce new things gradually.

 

[bulkbiker]

I just grate the cheese tip it over the cauliflower and chuck it in the oven with some butter in the bottom of the pan.. the crunchy bits at the end are amazing..

 

[Sunny]

Melt Phillydelphia (other makes are available) with some milk& then grate cheese on top! Easy & yummy.

 

[LucySW]

I take a microwaveable bowl, toss in a handful of grated cheese, add either cream, milk or white wine (whichever appeals).
The proportions will vary depending on how thick you want your sauce.
Microwave until melted (check regularly to prevent it overcooking and splitting)
Stir.
Add black pepper, mustard, garlic, horseradish or chilli, to taste.
Pour over food.

Lush, and 10x easier than making a roux.

OMG that sounds delicious.

 

[Amandamc2711]

If I can add my own personal comment to those made by @AndBreathe - if your constitution is a little delicate or, like me, you're very food sensitive, introduce new ingredients gradually until you know how they affect you - both your BG, but your digestive system too.

When I first researched reducing my carbs further, I tried all sorts of new ways of making things, replacing carb heavy ingredients like flour with lower carb ones and I spent a lot of time feeling rather poorly. I've since adopted the approach of modifying my existing recipes to reduce the carbs in them (or just eat less of it), rather than replacing lots of ingredients with more exotic ones. This has worked better for me personally, but as you'll find, we're all very different and you'll need to establish what works best for you.

You may well be fine with artificial sweeteners and flour replacements and the like, but I found out the hard way that I'm not, so introduce new things gradually.

If I can add my own personal comment to those made by @AndBreathe - if your constitution is a little delicate or, like me, you're very food sensitive, introduce new ingredients gradually until you know how they affect you - both your BG, but your digestive system too.

When I first researched reducing my carbs further, I tried all sorts of new ways of making things, replacing carb heavy ingredients like flour with lower carb ones and I spent a lot of time feeling rather poorly. I've since adopted the approach of modifying my existing recipes to reduce the carbs in them (or just eat less of it), rather than replacing lots of ingredients with more exotic ones. This has worked better for me personally, but as you'll find, we're all very different and you'll need to establish what works best for you.

You may well be fine with artificial sweeteners and flour replacements and the like, but I found out the hard way that I'm not, so introduce new things gradually.

Thanks for advice , I am fining the change of food and the taking of metformin at times leaving me sitting close to the toilet but I'm adjusting and do feel much better just have a lot to learn about foods and their carb value x

 

[Redsnapper]

Hey there.Just a thought, if you are on the regular Metformin it can cause some GI problems.There is a SR ( slow release ) version of Metformin which is easier on the stomach.They will put you on the cheap one first,and if you can tolerate it,or don't complain they will leave you on it.So ask your GP to try the SR version if you can't live with the standard drug.
There are plenty of comments on here about this,maybe have a read around before raising it with your doc.Always good to be well informed.

 

[SamJB]

I melt a tub of low fat philli in a pan on a low heat (must be low fat version, full fat separates), then mix some grated cheese in. Easy!

 

[Sunny]

I use full fat Philli- just with a little milk -then it's fine!