Vegan Dairy Free Cream Sauce
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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
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - 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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