Dedairyfied “cream sauce” 

I have been craving pasta with a thick cream sauce, loaded with cheese. My poor tummy, however, has, quite determinedly, said no every time the thought of eating it has crossed my mind. I really hate it when my tummy and my brain disagree!

So today, I decided to try to dedairyfy a cream sauce to make both my tummy and my brain happy. And, I’m glad to inform you all that I succeeded.

My basic style of cooking is to not use measurements, so the recipe is only approximates, I’m afraid, but the method is simple enough, and if you’re a little off here or there it should still work out well. I’ll explain how I got to the end result, followed by the approximate measurements.

I started out with a beurre blanc–a white sauce made by melting Melt (a dairy free butter primarily made from coconut though with not too much of a coconutty flavor) in a pot, then I whisked flour in to make a paste, which I then thinned out by slowly stirring in almond milk.

I’m not sure why I chose almond milk over soy milk as I really don’t care for almond milk when it’s heated up, so when I tasted it, I kind of cringed. So I grated 20 month aged Parmesan (the ONLY dairy I can do as the aging process removes most of the lactic acid, and, if you suffer from a lactose intolerance, aged hard cheeses might work for you, too) and stirred it in along with salt and pepper, then took the pot off the heat. You should be able to use any vegan Parmesan style cheese instead and get the same result, though.

Adding the cheese helped a bit for the warmed-up-almond-milk-flavor, but it wasn’t quite enough, so I added about a tablespoon of tomato paste, which really mellowed it out. Finally, because I love sundried tomatoes, I added about half a strained jar of oil packed ones and fresh basil leaves. And the result completely hit the spot!

I served the sauce o

So approximate ingredients:

1/4 C butter alternative

1/4 C flour

1/2 C milk alternative

1/2 C grated Parmesan cheese (or alternative)

Salt and pepper to taste

1 tbsp tomato paste

1/2 jar strained oil sundried tomatoes in oil

1/4 C fresh basil leaves

Please let me know if you make this and of any changes you made to it. Thanks!


2 thoughts on “Dedairyfied “cream sauce” 

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