Not Quite The Cheese Sauce

buttermilk crepes recipe

Recipe: Paleo cheese sauce

Let’s get one thing straight – non dairy cheese sauces will NEVER taste as good as the real cheese sauces. Nor will they have the same stringy, gooey consistency. BUT you can still make a pretty creamy and damn delicious paleo cheese substitute sauce that is similar in texture and savouriness to that made from cheese.

I wanted to make a paleo white sauce so I could recreate dishes like cauliflower cheese, paleo nachos and lasagna bechamel sauce. My adaptations and experimentations produced this version of  a paleo cheese sauce and I have to say that I licked every last bit in the saucepan. The coolest thing is that you can also add it to other sauces, soups and casseroles for extra creaminess.

Cook’s notes

Vegetable stock can be used if you’re a vegetarian.

Tapioca flour, which is also known as the arrowroot flour can be found in most baking sections of a supermarket and in health food stores.

Nutritional yeast flakes (sometimes they go under the name of Savoury Yeast Flakes) can be found in most health food shops and online. They are neutral when it comes to the question Is it Paleo? Learn more about nutritional yeast here and here. They contain B-complex vitamins and protein and have a lovely nutty, cheesy, savoury flavour.

You can use any miso you like but I prefer the light colour, shiro miso. Make sure to get organic, fresh miso which is full of probiotics (not the dried powdery stuff). Read my take on miso here.



  • 1 1/4 cup chicken stock
  • 1/4 cup macadamia oil or olive oil
  • 1 1/2 tbsp tapioca flour (arrowroot flour)
  • 1/4 cup savoury/nutritional yeast flakes
  • 1 tbsp white miso (shiro)
  • 2 tbsp lemon juice
  • 1 tsp onion powder
  • 1/2 tsp garlic powder or 1 small garlic clove, finely diced
  • sea salt
  • 1/2 cup almond meal


Add chicken stock, oil and tapioca flour to a small heavy bottom saucepan. Whisk together until well combined and tapioca is dissolved, more or less. Then bring mixture to boil and remove from the heat.Whisk again, it should thicken quite a bit.

Now add the yeast flakes, miso, nutritional yeast flakes, miso, lemon juice, onion powder, garlic powder and pinch of salt. Whisk everything together and then add the almond meal. Whisk again until well combined. Place the saucepan back on the heat and stir for about 2 minutes over medium-low heat. Make sure to stir a lot to prevent the mixture from sticking to the bottom. If you want a thinner sauce, skip the last 2 minutes of stirring over the heat and if you wanted it thicker, stir for a little bit longer.

Preparation time: 15 minutes

Cooking time: 5 minutes

Number of servings: 2 cups



  1. says

    I’m definitely going to try this now that I have nutritional yeast for the first time. I’ll leave out the garlic and nuts though.

    But just to fix up your post.. Tapioca and arrowroot are two different things as they’re from 2 different plants. Arrowroot is slightly better on digestion and actually works a bit different in some situations :)

  2. Carmine says

    This sauce is amazing!!
    After it had cooked I put it in the Vitamix for minute or so to just finish off that creamy texture
    Used it in paleo lasagna and it tasted wonderful
    Thank you so much for great recipe
    Greetings from the UK

  3. says

    Hey thank you! I’m going to try this. I think I’ll substitute sprouted, ground walnuts though because they actually have a ‘Parmesan’ like flavor to them.


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