How To Make The Best Ever Flourless Cheese Sauce

how to make the best ever cheese sauce

Welcome to “how to make the best ever flourless cheese sauce”.

If you don’t know by now from reading my blog, I love cheese sauce and pasta bakes are my life! I spent nearly ten years as a vegetarian and there was nothing better than having macaroni cheese for dinner.

In fact a cheese sauce was the first thing I could ever make (back when I was 12) and according to my son Kyle, lasagne is my signature dish. I remember when I used to make a cheese sauce it was always so simple. You knew that you put equal amounts of flour and butter in a pan, followed by milk until it is nice and creamy, that you would have success.

You would then just add cheese or whatever flavour of sauce you wanted and everything was then amazing.

Add pasta and you were done!

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But now with a lot of people following a gluten free lifestyle we are all looking for another way to do it and this is when my flourless cheese sauce came about. Instead of the typical flour your base is the healthy cauliflower. It tastes amazing and adds great flavour to the dish. It can also deal with changes so is easy to adapt for a white wine, mushroom or even fish sauce.

This sauce can also be made so much easier and quicker with the help of my soup maker and it is quicker than the traditional flour based cheese sauce that as a cheese loving world, was top of the agenda.

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How To Make The Best Ever Flourless Cheese Sauce
Serves: 6
Prep time:
Cook time:
Total time:
  1. Start by chopping up the cauliflower into small florets and placing it in your soup maker.
  2. Dice the onion and add it to the soup maker along with all the seasonings.
  3. Cook for 25 minutes on your chunky soup feature.
  4. Drain your ingredients and place them back in the soup maker.
  5. Add the coconut milk and grated cheese and whiz round until smooth.
  6. Serve!
The coconut milk is perfect for giving your sauce that lovely creamy feeling. If you don’t like coconut milk swap it for whole milk or soft cheese. If you’re making a nice pasta dish consider putting a small amount of white wine into the sauce to give it more of a kick.

how to make the best ever flourless cheese sauce

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Samantha and Dominic

Dominic & Samantha Milner are the founders of They love cooking, blogging and being full time parents to their three food obsessed kids. They cook with their kitchen gadgets everyday and love sharing their homemade recipes. Their favourite foods include chocolate, air fryer burgers and macaroni cheese. You can learn more about them here or you can sign up for their free newsletter here.

7 comments… add one
  • avatar Cynthia Aug 27, 2016, 4:59 pm

    I’ve been living in Ecuador for almost five years and I’m trying to remember what a large cauliflower looked like in the States. The large ones here are 12″ (30 cm) across (or larger). I know I can get smaller ones in the grocery store but I prefer the fresh markets. The smallest I think I’ve seen there is at least 8″ (20 cm) across. Can you take a guess at either the width or the weight of what you generally use? I’m thinking the small here would work.

    • avatar Samantha and Dominic Aug 28, 2016, 12:23 pm

      Hi Cynthia,

      I am not sure if the US ones will be too big. We find that with US recipes that portion sizes tend to be a lot bigger. For us the large cauliflowers we use have a weight of between 1.1kilos and 1.3kilos so when you go and buy a cauliflower aim or ones that weigh around this amount. Or sometimes we use a couple of small ones together to get the weight.

  • avatar Cynthia Aug 27, 2016, 5:01 pm

    Oops, I forgot to mention that it sounds amazing and I can hardly wait to try it. I have all the ingredients in my fridge and I may even try it tonight without the info on the cauliflower.

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