Dairy Free White Sauce (Vegan)
Embrace the ease of making a Dairy Free White Sauce Recipe! A versatile and creamy vegan white sauce perfect for enhancing dishes like lasagna, casseroles, and pasta.
Servings 5 cups
Calories 413kcal
Ingredients
- 1/2 cup extra virgin olive oil
- 9 Tbsp all-purpose flour
- 4 cups almond milk, or soy milk
- 1/2 tsp ground nutmeg
- Salt and pepper, to taste
- 2 cups dairy-free shredded cheese, cheddar, tasty, Italian or pizza blend
Instructions
- Heat Oil: Place a large skillet over medium heat on the stovetop. Pour in the olive oil and warm over medium heat for 30 seconds to 1 minute until it’s heated through and warm/hot to the touch, don’t let it bubble.
- Whisk in Flour: Turn the heat to medium-high, sprinkle in the flour and whisk through for 1 minute.
- Add Milk: Gradually whisk in milk, cooking over medium heat, whisking gently until sauce thickens, without boiling or simmering.
- Season: Once sauce has thickened, whisk through the nutmeg and salt and pepper to taste.
- Add Cheese: Whisk through the shredded cheese until combined and melted. Turn off the heat.
- Serve: Pour this dairy free white sauce over cooked vegetables or to make dishes like casseroles, lasagnas and pastas.
Notes
- Store: Keep the sauce in an airtight container in the fridge for 2-3 days. To prevent skin from forming while it cools and stores, place plastic wrap directly on the sauce's surface.
- Reheat: Warm it slowly on the stove, stirring constantly. Add a bit of dairy free milk if the sauce has thickened too much.
- Freezing: Freeze in airtight containers or ice cube trays for up to 3 months. Thaw in the fridge before reheating.
Nutrition
Calories: 413kcal | Carbohydrates: 22g | Protein: 4g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Sodium: 709mg | Potassium: 15mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 0.5IU | Vitamin C: 0.01mg | Calcium: 275mg | Iron: 1mg