AIP Cheese Sauce

I’m pretty sure at this point I’ve tried all the recipes on the internet for an AIP Elimination friendly does-it-all cheese and there’s been something thats left me wanting for…different with each of them. I’ve made and devoured several batches a month for several months now, trying different variations based on what we had on hand to see how it altered the end product and I'm finally satisfied with where we’ve landed, I declare this the best damn AIP cheese sauce which will make all of your cheesiest dreams come true. I think my favorite thing about this cheese sauce, well aside from its utter deliciousness, is a three way tie between how fast it is, how I always have this shit on hand, and oh yeah…the INSTANT POT! Guys I’m not a “pot head” so you know if I’m jazzed about something involving the instant pot its gonna be guuuud!

This might feel like it makes a ton (we routinely are feeding SIX) but thats kind of the idea here. It reheats like a champ and can even be frozen without a noticeable difference in texture once reheated. The mess is the same regardless of quantity, make lots.

Ingredients

2 cups chopped carrots or cubed butternut

2 cups white sweet potato, peeled and large cubed (Japanese Hana works also)

4 cloves garlic, peeled and crushed

1 Tbsp ghee, lard or avocado oil (or whatever heat stable fat you choose)

1 1/2-2 cups broth, divided

1/4 cup Nutritional yeast

1 1/2 tsp sea salt (to taste)

1/4 cup arrowroot or tapioca starch or a blend of the two. (Arrowroot is silkier, Tapioca is stretchier)

1 Tbsp unflavored gelatin

Instant Pot (IP) Method

Combine carrot, sweet potato, fat and garlic in instant pot. Add in 1/2 cup broth or stock of your choice. We only need this for steam to seal the damn thing. Less is more here, it comes to temp faster, ya dig?! High pressure 10 minutes, you want your solids to be mushy this time, IP is great at this.

While the IP is hard at work, combine 1 cup broth (chicken bone broth is the best here) with arrowroot or tapioca to make a slurry. Combine thoroughly, until no lumps remain. Add gelatin to the slurry. Stir again in a minute or two, just to make sure that the starch stays in suspension as the gelatin hydrates.

Manually release pressure. Open carefully and use immersion blender until its silky smooth (or transfer to a blender jar covered with a towel, hot exploding blenders are bad, tread carefully). Add the nutritional yeast and broth/starch/gelatin slurry, return to the heat until it comes to a slow bubble stirring constantly to avoid scorching on the bottom. It will thicken once it comes to a boil, adjust to desired consistency using remaining broth.

Meal Ideas

Our favorite has to be nachos- we love to add seasoned local grass-fed beef from our friends at Hipwell Ranch plus cilantro and onions to make nachos. If you tolerate nightshades, by all means add that last bit of salsa remaining in your jar before everyone fights over it. Serve with plantain chips or your favorite tortilla chips.

Hello cauliflower cheese soup! Add additional broth to reach desired consistency. Enchilada soup, add your favorite tex-mex toppings and go to town.

It makes a mean casserole, a kick-ass-erole. Add some broccoli and chicken, some rice if you’re into it. I usually keep a couple cans of chicken on hand, you know, that weird stuff that you get in the tuna aisle?

Mac and cheese, yes please. Grilled cheese anyone? The addition of gelatin not only helps with mouthfeel when its warm, it means that it will set up upon refrigeration and can be sliced.