High Protein Cheese Sauce

This is quick creation is one of the most adaptable recipes that can be used in pretty much any savory meal. In the past, I've used it in pasta, burritos, sandwiches, and more. I've been storing this recipe in my drafts for nine months, but it's just too good to withhold any longer. I'm excited to share it with you.

Whether you like your food hot or cold, sweet or savory, light or heavy, there's one thing nearly all foods have in common. One thing that simply elevates the meal from a 12 year old's science project to grandma's cooking; sauces. A good sauce must be versatile, quick to prepare, and most importantly, it has to taste great.

Sadly, if you're trying to eating clean, it can be tough to find a decent one that fits into your macros. Countless times have I found myself choking down a bland meal because I simply couldn't find a way to add more than 12 grams of my favorite sauce to it. Of course, you could go down the route of sugar free, calorie free, fat free, joy free sauces if you're fine with spending eight bucks on a tiny bottle. Or, you could save yourself the trouble and just make my high protein, delicious, multi-use, creamy cheese sauce.

This wonderful blend calls for just six ingredients.

60 grams 2% cottage cheese

65 grams liquid egg product (may be substituted by egg whites)

5 grams nutritional yeast

5 grams spices of choice

20 grams low fat cheese

10 grams barbeque sauce (optional)

Calories & Macros

170 calories

20g protein

9g carbs

5g fat

Just chuck these ingredients into a blender for the best texture, and mix. Although they may be tempting to skip or substitute, the egg product, spices, and BBQ sauce are probably the most important ingredients. Without them, you just have a sort of runny mixture of cottage cheese. Additionally, I'd highly recommend using liquid egg product over egg white for a much better taste and color. Liquid egg product is amazing because for the same amount of protein, you have just five more calories per serving than egg whites, while still tasting more like a real egg.

After your sauce is all combined, be sure to let it simmer on a warm pan for a few minutes so that you are not consuming raw eggs. On top of cooking the eggs, the heat also helps the cheese melt, leading to a thicker and creamier sauce.

Now, you've just made a small batch of a high protein cheese sauce that can be split into two or three servings depending on how much you'd like to use at a time. This scrumptious concoction can be enjoyed with fries, mac and cheese, and really anything else you like to consume with cheese. Enjoy!