Dairy Free Bechamel Sauce
This dairy free bechamel sauce is a great alternative to the classic French mother sauce. Made from dairy free milk and thickened with a roux, this creamy white sauce is infused with flavor and makes a great additional to lasagna, scalloped potatoes and works as a base for so many other recipes.
Servings: 6 servings
Calories: 177kcal
Ingredients
For the sauce:
- 1/4 cup butter 4 tablespoons
- 2 cloves garlic minced
- 1/4 cup all-purpose flour 4 tablespoons
- 2 cups unsweetened plain dairy free milk
- 1 cup full-fat canned coconut milk
- 1/8 teaspoon fresh ground nutmeg optional
- Salt & pepper to taste
Optional:
- 1/2 large onion
- 1 bay leaf
- 2 whole cloves
Instructions
- Optional: steep the milk. Add your dairy free milk and coconut milk to a small saucepan. Bring to a simmer. While the milk is heating, use the whole cloves to attach the bay leaf to the onion half. Submerge the onion (bay leaf side down) into the milk. Cover the pot and allow it simmer over low heat until the onion has softened - about 10 minutes. Remove the onion, bay leaf and cloves and discard.
- Make the roux. Melt dairy free butter in a large saucepan over medium-high heat. Then, add the garlic and sauté until fragrant - about 30 seconds. Add the flour and whisk, stirring constantly, until a paste forms. Allow it to cook for about 1 more minute, stirring to prevent burning.
- Make the sauce. Slowly add the warm milk to the roux, whisking to incorporate the liquid into a sauce. Bring the sauce to a strong simmer and cook, whisking frequently to prevent lumps, until the sauce has reached your desired consistency. Add grated nutmeg (if using) and adjust seasoning with salt & pepper, to taste.
Video
Nutrition
Serving: 0.5cups | Calories: 177kcal | Carbohydrates: 7g | Protein: 2g | Fat: 17g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 297mg | Fiber: 1g | Sugar: 0.4g | Vitamin C: 1mg