Post Punk Kitchen Forum

Is there such a thing as a nooch cheeze sauce that can be refrigerated and then microwaved and not become rubbery? I love the cheezy sauce for AFR but it DOES not store and reheat (at least I can't figure out how to do it) and I have tried a few other recipies too that become blubbery with any attempt to chill and reheat. Any advice or recipies would be appreciated!

I've had a decent time with the nacho cheese-like sauce from the Uncheese Cookbook-- it refrigerates well, although I don't usually reheat it, but rather just use it as dip the next day.

It stores a little better if I make it with some kind of veggie crumbles mixed in, too (which is delicious anyway).

Have you tried adding a little water or vegetable broth when reheating the sauce? If I'm using the microwave to reheat, I find that it works best if I use the medium power setting (50-60%) rather than high, and stir every 2 minutes.

I had tried to add a little liquid but I didn't get all fancy with the power settings on the microwave - I will get out the manual and give that a try - thanks!

The Mac & Trees from AFR stored and reheated fine for me.

it might just be best to reheat over the stove.

if you want to stick to the microwave, i bet a gluten-free sauce wouldn't get rubbery. (but this is just a guess)

I've had the best luck with cheeze sauces that do not use a starch as a thickener. I cannot stand that goopiness, and never make sauces using corn starch or arrowroot anymore. I've had good results with cashew-based cheese sauces (you can add more nooch if needed). There's also a recipe on Oh She Glows for butternut squash mac and cheese that I really like. I leave out the corn starch/flour and it's always been thick enough for me. These types also seem to reheat fine in the microwave because they never get rubbery in the fridge.

I haven't tried the AFR sauce, but when I make my cashew uncheese mix, I use sauce flour (you could use regular, but might get the occasional clump). It reheats very well.