This silky, spiced white sauce comes together in one saucepan with a whisk and a little patience — no special equipment required. The dairy free butter melts and foams before the flour whisks in, cooking down into a smooth, pale paste that loses its raw edge and turns faintly nutty. From there, a slow pour of dairy free milk builds into a glossy, spoon-coating sauce, finished with white pepper and a warm hint of nutmeg for depth. It's a versatile base for gratins, casseroles, or a simple vegetable bake, and it fits neatly into a gluten free kitchen. Press plastic wrap right onto the surface if you're not using it right away, and it'll stay smooth and skin-free until you're ready.
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Melt the dairy free butter in a medium saucepan over medium-low heat until fully liquid and just beginning to foam.
Add the flour all at once and whisk constantly for 1 to 2 minutes, until the mixture forms a smooth, pale paste and smells faintly nutty — this cooks out the raw flour taste.
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