This dairy free white sauce, or dairy free bechamel sauce, is a dairy free version of the French classic sauce and is a key ingredient for many dishes.
Dairy free white sauce, or dairy free bechamel sauce, is a must for dishes such as Dairy Free Italian Lasagna and Dairy Free Scalloped Potatoes.
The French term for this medium-thick white sauce is béchamel and it is important as a base for soufflés.
Italians and Greeks are more fond of using it in pasta casseroles with a ragú.
Does bechamel sauce contain dairy?
Usually yes, Behcamel sauce typically contains butter and milk. However, they can be replaced with dairy free milk and oil like in this recipe.
Are Bechamel sauce and Alfredo sauce the same?
No, Bechamel sauce and Alfredo sauce are two different sauces. Alfredo sauce includes cheese and heavy cream.
WHAT IS A ROUX
A roux is flour and fat cooked together until it reaches a specific color.
It is used as a thickening agent for gravy, sauces, soups, and stews and has been used in French cooking for hundreds of years to thicken sauce.
The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired color.
A roux can be white and used for country gravy, blond for classic gravies, or brown, which is used in gumbo and jambalaya.
The lighter the roux, the more thickening power it has.
Once the roux is the desired color, liquids like chicken stock are added.
Browning Flour
People often see instructions like "brown the flour" and avoid this step because they aren't making brown gravy.
Browning flour means you're cooking the flour. This removes the flour flavor so it won't ruin the taste of your gravy.
WHY USE FLOUR TO THICKEN Sauce
Many people don't like using flour because if it isn't cooked long enough, it can give a floury flavor. Also, if not made properly, it can become clumpy.
The good news is, making a smooth creamy sauce or gravy is a snap if you turn it into a roux first.
Another benefit some people see with gravy made with flour is that it keeps better in the fridge. This means it can be made ahead of time or used as leftovers.
What Kind of Oil to Use
Neutral oils like vegetable oil, safflower oil, and sunflower seed oil work well here.
Flavored oils like olive oil and coconut oil can be used as well, but may add an undesired flavor to your dish.
Schmaltz or other rendered animal fats can also be used in place of oil and may add a nice savory flavor.
Gluten Free
For a gluten free version, try my Gluten Free Béchamel Sauce or White Sauce.
Which dairy free milk should I use?
Honestly, it's whatever you have on hand or prefer.
My go-to is a neutral flavored full fat oat milk because to make a Oat Milk Bechamel Sauce because I find that they are the most similar to regular full fat milk.
You could also make Bechamel Sauce with Almond Milk. I personally like using an unsweetened barista almond milk because it is more similar to regular full fat milk, but whatever you have will work.
You can also use coconut milk, though it may have a subtle coconut flavor if you do. Coconut milk has more fat and is similar to using a light cream, but it won't make a noticeable difference.
I've never used soy milk, so I don't have any opinions on it, but you can use that as well.
Can it be made ahead of time?
Yes. You can make this sauce a day or two before and simply reheat it shortly before you're ready to serve.
Let sauce cool completely and cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
How to Store
Once the sauce has cooled, place it in an air tight container. Keep up to 5 days in the refrigerator.
How to Freeze
Once the sauce has cooled, place it in an airtight container or a resealable freezer bag.
You can freeze sauce for up to 5 months. After that, it is still safe to eat, but the quality begins to degrade.
How to Reheat
Gravy will thicken as it cools. When you reheat it, add dairy free milk or water until it is smooth and reaches your desired consistency again.
Other Recipes You May Like:
- Dairy Free Alfredo Sauce
- Dairy Free Pesto Sauce
- Dairy Free Pasta Sauce
- Dairy Free Heavy Cream
- Dairy Free Ranch Dressing
- Dairy Free Substitute for Buttermilk
- Chicken Wing Stock
Dairy Free White Sauce (Bechamel Sauce)
Dairy free white sauce made without milk. Perfect for dairy free scalloped potatoes and dairy free lasagna.
Ingredients
- 1 ½ tablespoons oil
- 2 tablespoons flour
- 1 cups dairy free milk, heated
- Salt and freshly ground pepper to taste
Instructions
- Heat oil in a heavy-bottomed saucepan or skillet.
- Stir in the flour and cook, stirring constantly, until the paste cooks for about 2 minutes, but don't let it brown.
- Add the hot dairy free milk, continuing to stir as the sauce thickens. Bring it to a boil.
- Add salt and pepper to taste, lower the heat, and cook, stirring for another 2 to 3 minutes. Remove from the heat.
Notes
If the gravy becomes too thick, you can thin it out with a little more water or dairy free milk.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 398Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 597mgCarbohydrates: 55gFiber: 2gSugar: 1gProtein: 21g
