Sourdough Discard Cheese Sauce

Name: Sourdough Discard Cheese Sauce
Prep time: 10 min
Total time: 10 min
Ingredients: 1 1/2 cups milk; 1/4 cup sourdough starter (active or inactive); 2 tablespoons butter; 2 tablespoons all-purpose flour; pinch of nutmeg; 2 cups cheddar cheese (shredded)

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This sourdough discard cheese sauce is velvety, tangy, and takes only 10 minutes! Smother chips, nachos, baked potatoes, or broccoli with it for an elevated (but incredibly easy) appetizer or side.

A spoon lifting sourdough discard cheese sauce out of a bowl

Table of Contents

If you are like me, when you look in the fridge, there’s probably a jar of sourdough starter or discard in there. Often, I use it to bake treats, such as sourdough coffee cake, carrot cake, or brownies.

But sometimes I want something savory.

That’s when I make this creamy sourdough discard cheese sauce. It’s so easy to make, and it uses up that extra starter.

This tangy cheese sauce comes together in about 10 minutes and is delicious on practically everything: sourdough soft pretzels, steamed veggies, nachos, baked potatoes, pasta…you name it.

If you’ve made my sourdough macaroni and cheese, this cheese sauce might be familiar. It’s actually the exact same recipe, just scaled back to a condiment-sized portion.

In short, it’s a classic béchamel (white sauce) that’s thickened with starter. Then, you toss in shredded cheese. And voila! That’s it. It’s so simple and easy!

Whether you’re trying to cut back on waste or just want something comforting and homemade in a hurry, this sourdough discard cheese sauce is a recipe you’ll make on repeat!

An overhead view of a bowl cheese sauce and chips. Text overlay "Sourdough Discard Cheese Sauce"

Why You’ll Love This Recipe

Quick: From start to finish, this recipe only takes about 10 minutes.

Sourdough: If you have extra starter lying around from your regular feedings, cheese sauce is a great way to use it up.

Crowd Pleaser: The whole family (and everyone else you know) will love this creamy, tangy cheese sauce.

Versatile: Spoon it over veggies, swirl it into pasta, dip chips, or drizzle it on baked potatoes. It works with just about everything.

Ingredients

Milk: I used whole milk, but reduced-fat milk will also work. For non-dairy alternatives, coconut milk or cashew milk are good choices.

Sourdough Starter: You can use active or inactive sourdough starter. If you have frozen starter, pull some out to thaw beforehand.

Butter: I used unsalted butter, but salted will work as well.

Flour: Use all-purpose flour for this recipe.

Nutmeg: A pinch of nutmeg elevates this cheese sauce. But you can skip it if you prefer.

Cheese: This recipe calls for shredded cheddar. However, you can use any melty cheese you prefer.

Get the full list of ingredients and measurements on the printable recipe card below.

Tools You Will Need

Box Grater: I use an inexpensive box grater to shred the cheese.

Saucepan: Use a heavy-bottomed saucepan to prevent the cheese sauce from burning.

Step-by-Step Instructions

Sourdough starter being poured into a bowl of milk

Step 1: Warm the milk over low heat on the stove or microwave it for about 30 to 45 seconds (just enough to take the chill off). This helps the cheese melt smoothly and prevents clumping.

Once warmed, whisk in the sourdough discard until fully combined, then set it aside.

Butter melting in a sauce pan, shown with a wood spoon

Step 2: In a large, heavy-bottomed saucepan, melt the butter over medium-low heat until fully melted and lightly bubbling.

Split image: the top showing flour in melted butter; the bottom showing it combined

Step 3: Once the butter is melted, whisk in the flour until smooth and fully combined. Let it cook for about 1 minute, whisking constantly.

Split image: the top showing the milk whisked into the roux; the bottom showing a close up of the sauce on a spoon

Step 4: While whisking constantly, slowly pour in the milk-starter mixture.

Bump up the heat to medium and continue whisking until the sauce begins to bubble and thickens into a smooth, creamy consistency.

A pinch of nutmeg on a thick white sauce

Step 5: Turn off the heat. Add a pinch of nutmeg and stir to combine.

A split image: the top showing shredded cheese in the sauce, the bottom sauce the cheese sauce consistency on a wood spoon

Step 6: Add the shredded cheddar cheese and stir until it’s fully melted and the sauce is smooth and creamy.

Heat until the sauce reaches at least 140° F (this will kill the bacteria and yeast in the starter).

Season with salt and pepper to taste.

If you’d like a thinner cheese sauce, slowly stir in a bit more warm milk until it reaches your desired consistency.

Tips for Success

I always recommend shredding the cheese by hand. The pre-shredded kind has an anti-caking powder that prevents it from melting properly.
Don’t boil the cheese sauce. Keep the temperature low to prevent curdling.
Whisk continuously to prevent lumps in your sourdough discard cheese sauce.
Cheese sauce cools and thickens quickly, so serve it right away.

Serving Suggestions

A hand dipping broccoli in a bowl of sourdough discard cheese sauce

Veggies: Sourdough discard cheese sauce is delicious drizzled over veggies, especially broccoli.

Macaroni and Cheese: Mix cheese sauce with macaroni for quick stovetop mac and cheese. Or top the mac and cheese with sourdough breadcrumbs and bake it for cozy side dish.

Nachos: This cheese sauce is perfect for nachos. Use a spicy cheese if you prefer. And add taco seasoning for a classic nacho cheese flavor. Don’t forget the candied jalapeños!

Pretzels and Chips: Serve a bowl of cheese dip with sourdough soft pretzels or tortilla chips for a classic snack.

Baked Potatoes: Load up a baked potato with your favorite toppings and top it with cheese sauce!

Storage and Reheating

Store in an airtight container in the fridge for up to 5 days.
Reheat gently on the stovetop with a splash of milk to thin the cheese sauce.
I do not recommend freezing leftovers because the sauce will separate.

Variations

Spicy: Add hot sauce or cayenne pepper to spice it up. You can also use pepper jack cheese to spice things up a little.

Extra Tangy: If you prefer extra tang, use starter that has been fed within the last few days. Or squeeze a dash of mustard into the cheese sauce.

Kid-Friendly: If you are feeding little ones, use a mild cheese and skip any spices. I usually add the spicy stuff to individual bowls for this reason.

FAQs

Can I use active starter instead of discard?

Definitely, you can use active or inactive starter for sourdough discard cheese sauce.

Will the sauce taste sour?

No, as long as you are using starter that has been recently fed. The longer starter goes unfed, the more sour it will be. So for a mild flavor, use starter that has been fed within a day or so.

What kind of cheese works best?

Any melty cheese will work for this recipe. Cheddar melts well, but you can experiment with Gouda, pepper jack, gruyere, or Parmesan.

Can I use cold discard?

Yes, but if possible, let it warm up slightly first. Adding cold milk-starter mixture to the roux can cause clumping, so taking the chill off helps create a smoother cheese sauce.

A hand dipping a tortilla chip in a bowl of sourdough discard cheese sauce

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