Dairy Free Cream Sauce
A rich, velvety cream sauce feels like one of those things you have to give up when you cut out dairy — but this recipe proves otherwise. Full-fat coconut milk forms the luscious base, while a splash of your favorite plant-based milk keeps the consistency perfectly pourable and smooth. The real secret weapon is nutritional yeast, which adds that savory, almost cheesy depth you'd normally get from butter and cream. Sautéed shallot and garlic build a fragrant foundation, and a quick roux made with flour gives the sauce that classic, coat-the-back-of-a-spoon body. A bright hit of lemon juice at the end ties everything together and keeps it from tasting flat. The whole thing comes together in under 15 minutes and serves four, making it an easy weeknight staple you'll want to drizzle over pasta, roasted vegetables, or anything else that needs a little indulgence.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 small shallot, finely minced
- 2 cloves garlic, finely minced
- 2 tbsp all-purpose flour
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup dairy free milk
- 2 tbsp nutritional yeast
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- ¼ tsp onion powder
- 1 tsp lemon juice
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.
- 2
Sprinkle the flour over the shallot and garlic. Stir continuously with a wooden spoon or spatula for 1 to 2 minutes, until the flour smells slightly nutty and no raw-flour patches remain — this is the roux base.
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