International dishesSauces and DipsEurope and North AmericaAbout 15 minutes
This cream cheese sauce suits dipping bread and potatoes. The trick is keeping the heat low, as a moment too hot scorches the base and leaves the sauce grainy. The cream cheese should soften at room temperature before cooking.
The cornstarch is mixed separately with 15ml of the milk before it joins the pot, so the sauce thickens evenly without lumps. After the vanilla goes in, the sauce needs about 2 more minutes of bubbling before the heat comes off.
This batch weighs about 199g, at roughly 261 calories per 100g.
Method
In a pot or pan, mix 50g cream cheese, 15g unsalted butter softened at room temperature, 50ml whipping cream, 50ml unsweetened oat milk and 9g kOBE Monk Fruit Blend.
Set the pan on the stove over low heat and stir constantly until the mixture is smooth and bubbling gently.
In a small bowl, mix 5g cornstarch with the remaining 15ml unsweetened oat milk, pour it into the mixture on the stove and stir well.
Once the mixture starts to thicken, add 5ml vanilla extract, stir again, let the sauce bubble for about 2 minutes, then turn off the heat.
Tips
When cream cheese is hard to find, soft triangle portions of spreadable cheese work, with a slightly milder sauce.
Without whipping cream, heavy cream works.
Use a nonstick pan and stir constantly so the sauce does not catch on the bottom.
Cream cheese must soften fully at room temperature, since straight from the fridge it leaves the sauce lumpy.
Sauce made with oat milk is thinner, so give it 15 minutes in the fridge to firm up before serving.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.