Dairy-free and grain-free this Mornay sauce is just the topping you need for your oyster and why not use it on vegetables as well, just keep it warm and heat through before you top it on.
Here is the recipe that replaces the cheese: Cashew cheese link here.
Paleo Oysters Mornay
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- 1 heaped Tbls ghee
- 1 1/2 Tbls tapioca flour
- 1 cup (250mls) of almond milk and a pinch of salt, warmed up on a low heat in another saucepan
- Sea salt
- 1/4 cup of cashew cheese (recipe link above in recipe description)
- Additional 1/2 Tbls ghee.
- 12 oysters
- Heat ghee on low in a saucepan.
- Add the tapioca flour and whisk to combine, heating for 1 minute until you get a frothy white cream. Do not cook for too long. If you need more ghee add it at this stage.
- Take the saucepan off the heat, and add the hot almond milk and whisk until flour is dissolved and is not clumpy. The almond milk should grow in volume.
- Return the pan to the low heat and continue stirring until sauce is thick and simmering
- Add the cashew cheese and stir until it is all combined, it should be really thick and creamy.
- Season with sea salt and pepper and add the 1/2 Tbls of ghee and stir through.
- Preheat the grill in the oven at 180 degrees (356F)
- Place the oysters (in their shell) in a muffin tin to keep them steady while you top the mornay sauce on top.
- The sauce should then be taste tested and then using a tablespoon top each oyster with the mornay sauce generously.
- Place the oysters (in the muffin tray) under the grill and please keep an eye on it.
- Remove the tray when the topping is starting to bubble and brown a little 5 mins or so.
- Serve once warm so as not to burn your tongue.
- Optional season with sea salt and pepper.
Gusto Paleo http://gustopaleo.com/