Who doesn’t love a good cheese sauce? One of the foods I missed most, while on the AIP, was cheese. I used to use cheese on everything! Even though I’ve been able to add some sheep’s milk cheese to my diet, I still don’t like to overdo it. That’s why I was so excited to discover Hayley from I Eat Real Food‘s recipe for Zucchini Cheese. It was love at first site! But, I found myself, more often than not, melting it to put over different dishes. Then, when my zucchini didn’t show up in my Door To Door Organics delivery last week, I decided to create my own melted cheese sauce…with yellow squash instead. That’s when my Yellow Squash “Cheese” Sauce was born!
This “cheese” sauce is AIP paleo compliant. If you can’t have nutritional yeast, it will not taste cheesy without it; but, it will still make a pretty good sauce. You could always add a little coconut milk to the blender to make it more of a garlic Alfredo sauce. Just make sure to keep any leftovers in a jar in the fridge. It will keep for about a week. You will need to simply reheat it in the microwave or a small saucepan, when needed.
I also wanted to let y’all know about a giveaway I’ll be hosting on my Facebook Page, Paleo Cajun Lady, starting Friday, August 28, and ending at midnight, Sunday, August 30. I will be giving away a copy of Down South Paleo by Jennifer Robins. I’ll be doing a blog review and giveaway at a later date, too. Both giveaways will be open to all US residents, 18 years or older. Be sure to check my page for giveaway details.
As always, I wish you good health…….and, good food!
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