Rich, satisfying, real cheese sauce with a flavor that is comparable too, if not better flavored than the traditional sauce! It’s easy to melt and process a blend of cheeses into cheese sauce form if you have the right equipment, but to make it taste like the beloved velveeta standby of almost every American get together? Now that’s a different matter. I’ve been serving this Low Carb Velveeta Cheese Sauce to friends and family for a while now and a few people have even said they like it better… and these weren’t dedicated “dieters” either, so I’m just throwing that out there and you can be the judge.
No xanthan gum or glucomannan was necessary for this broth-based sauce. The base of this recipe is my country gravy. The use of the gravy base adds; volume and extra flavor from the broth. A little thickener from the on plan flour brings the textures and the flavors of the natural cheeses together. It can be left thin, with no thickening agent other than the cheeses or thickened using either baking blend or finely ground oat flour (a small amount of oat flour is acceptable in S – low carb dishes).
This Low Carb Velveeta Cheese Sauce can be made with or without Rotel tomatoes or just add canned chile peppers for more of a classic queso sauce with mild cheddar cheese. Excellent to dip with raw veggies or baked crisp low carb tortillas or low carb on plan crackers. This sauce has changed my life!
**Affiliate links were included in this recipe in case you need to order any products from the Trim Healthy Mama store. Clicking on these links to order will provide me with a small amount of help with the upkeep of this blog and creation of these recipes at no extra cost to you.
** If you’re still used to eating a lot of processed foods and wish this one tasted more processed consider sprinkling in a tiny bit of salt and sweetener. That is usually what sets that sort of food apart is a lot of salty/sweetness.
1 cup chicken or vegetable broth *see note
2 tablespoons THM baking blend or oat FLOUR (for a queso type dipping sauce)
*8 oz grated mild cheddar cheese (very soft and see note)
4 oz cream cheese (softened)
1 can rotel tomatoes (optional for “rotel” dipping sauce)
*Optional* 1/2 pound bulk sausage -browned in a skillet and added (optional to add if you want to make a sausage/rotel dip which I highly recommend that you do 🙂 )
Heat the chicken broth in a medium saucepan till it is almost boiling and remove from heat then whisk in the baking blend. While still hot add the cheeses and mix well. Blend well with an immersion blender, a mini processor, or put it into a regular blender.
Serve as is over veggies for a side dish or add chopped green chilies for a queso dip, or make a party dip by adding a can of rotel tomatoes or rotel and sausage.
Printable recipe at the bottom of this post.
- Heat the chicken broth in a medium saucepan till it is almost boiling and remove from heat then whisk in the baking blend. While still hot add the cheeses and mix well. Blend well with an immersion blender, a mini processor, or put it into a regular blender.
- Serve as is over veggies for a side dish or add chopped green chilies for a queso dip, or make a party dip by adding a can of Rotel tomatoes or Rotel and sausage.
*You will need an immersion blender or mini processor or, if you don't have these, even a little blender of some kind to make this perfectly smooth.** I use Tillamook cheese or another high quality cheese and that will probably be important because if your cheese is flavor-less this dish will be too. I don't use pre-grated cheese, but I would especially not recommend it for this recipe.