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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Dairy-Free Bechamel: Easy Vegan & Allergy-Friendly White Sauce

    Dairy-Free Bechamel: Easy Vegan & Allergy-Friendly White Sauce

    44
    By Alisa Fleming on October 23, 2017 Alisa's Favorite Dairy-Free Recipes, Cream and Butter Subs, Dairy-Free Recipes, Sauces

    When I shared my review of Ripple Half & Half, many of you were intrigued by how it would work in recipes. I had done some quick sauce experiments before writing the review, but decided to give it a more thorough testing in dairy-free bechamel. Bechamel is a basic white sauce that is versatile and straight-forward, but I get mixed results with the various types of milk beverages. And it can be especially problematic with allergy-friendly milk beverages. But I’m happy to report that Ripple Half & Half Original works like a dream in dairy-free bechamel.

    Basic Dairy-Free Bechamel: 5 Minute Vegan and Allergy-Friendly White Sauce (nut-free, soy-free, gluten-free option)

    Some milk beverages can be too watery, produce “gummy” results, may separate, or have an overpowering flavor when used to make dairy-free bechamel. The Ripple Half & Half was smooth and creamy throughout the whole cooking process, and even after refrigeration. But like most bechamel sauces, you will want to heat and whisk it before serving. They can thicken quite a bit and are definitely best when served hot.

    I made several versions of this dairy-free bechamel, and ended up settling on two variations. The one pictured above is more of a traditional medium white sauce consistency. It is the base dairy-free bechamel recipe, since it is more of a classic bechamel in texture and taste.

    Basic Dairy-Free Bechamel: 5 Minute Vegan and Allergy-Friendly White Sauce (nut-free, soy-free, gluten-free option)

    The Super-Creamy Option is pictured in the photo just above, and is a very thick dairy-free white sauce. It uses half the amount of buttery spread and flour, but is made with all Ripple Half & Half.

    I love the consistency of the Super-Creamy version, but take note that the flavor is just a touch more pronounced. I like to use it in other recipes (like lasagna) or with some flavor add-ins. For the pasta below, I added some nutritional yeast, spices, and light squeeze of lemon. I left the sauce on top for the photo below, but it stirs in nicely and clings to each noodle.

    Basic Dairy-Free Bechamel: 5 Minute Vegan and Allergy-Friendly White Sauce (nut-free, soy-free, gluten-free option)This post is sponsored by Ripple Foods. However, the opinions, ideas, results, photo, and recipe are all my own. Also, my review was unsponsored and unbiased, as usual. I purchased the product myself and did the write up purely to provide more extensive information to dairy-free consumers.

    Special Diet Notes: Basic Dairy-Free Bechamel

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

    4.8 from 5 reviews
    Basic Dairy-Free Bechamel
     
    Print
    Cook time
    5 mins
    Total time
    5 mins
     
    Bechamel is a simple white sauce that is intended to be embellished. Season it to suit your meal, or use it to add creaminess to recipe. You can use 1 cup milk beverage in place of the water and half & half, but this can produce mixed results. As is, it has a perfect creamy finish that doesn't break.
    Author: Alisa Fleming
    Serves: ⅔ cup (about 4 servings)
    Ingredients
    • 2 tablespoons dairy-free buttery spread
    • 2 tablespoons all-purpose flour (can sub wheat flour for "tan" sauce; use sweet white rice flour for gluten free)
    • ½ cup unsweetened dairy-free half & half (I used Ripple Original)
    • ½ cup water, plus additional as needed
    • ¼ teaspoon salt, or to taste
    • Black or white pepper, to taste (optional)
    • Pinch nutmeg (optional)
    Instructions
    1. Melt the buttery spread in a small saucepan over medium heat.
    2. Whisk in the flour until smooth and bubbly.
    3. Gradually add the half & half, while whisking, until smooth.
    4. Gradually add the water, while whisking, until smooth.
    5. Whisk and cook until thickened to your desired consistency. If it thickens too much, whisk in a little more water.
    6. Season with the salt and pepper or nutmeg (if using).
    7. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and whisk until smooth before using. Add more water, if needed.
    Notes
    Super-Creamy Option: Reduce the buttery spread and flour to 1 tablespoon each. Increase the dairy-free half & half to 1 cup and omit the water. This very thick sauce can be seasoned and used in layered dishes, or stirred into another sauce, soup, pasta, or rice dish.
    3.5.3226
    Basic Dairy-Free White Sauce Recipe - 5 Minute Vegan and Allergy-Friendly

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    44 Comments

    1. Joan on October 15, 2020 9:17 am

      What about Trader Joe’s Coconut Creamer?

      Reply
      • Alisa Fleming on October 15, 2020 9:53 am

        That’s not a product I’ve ever tried cooking with, so I can’t tell you how it would perform. If it’s completely unsweetened, you can try it!

        Reply
      • M on April 15, 2021 6:33 pm

        I just tried the Dairy free roux and it was more sweet than a regular flour and cream roux. I was trying to make a dairy free cream of ham on toast for my kids.

        It didn’t taste like the regular rouxs. I used Earth balance soy free butter, GF flour, a creamy plant based milk (silk Oat Yeah brand).

        Reply
        • Alisa Fleming on April 16, 2021 9:44 am

          The sweetness is from the milk beverage you used. Oat milk is often sweet, even if unsweetened, due to the processing. Remember to taste the milk beverage and make sure it isn’t sweet at all.

          Reply
    2. Andrew H. on June 3, 2019 3:17 pm

      Hello Alisa,
      I was gonna try this recipe next week and then i wanted to try it with a cheesier flavor by adding nutritional yeast. Do you think it would work, and how much do you think i’ll need? Will i have to add anything else to it? Thank you for all your recipes, they’ve helped us out over the years with a highly allergic daughter with Eosinophilic esophagitis.

      Reply
      • Alisa Fleming on June 3, 2019 4:21 pm

        I think that could work! I always say to start with a small amount of nutritional yeast – you can always add more. Maybe start with a tablespoon, taste test, and add more until it reaches the taste you are looking for. Some things that can help round out the flavor when adding nutritional yeast are more salt (seriously, don’t underestimate salt when making something cheesy!), lemon juice (not too much), or miso (just a little, like a 1/2 to 1 teaspoon; you can use a soy one or soy-free). But you might like it with just some nutritional yeast and a little more salt. That’s often enough.

        Reply
    3. Mrs. Byerly on April 30, 2018 9:48 am

      I used regular Ripple and had no problem. I also used it in my au gratin potatos. I loved this recipe! Thank you so much.

      Reply
      • Alisa Fleming on April 30, 2018 10:38 am

        Fantastic, and glad it worked out so well for you – and your feedback is appreciated.

        Reply
    4. Rima on March 26, 2018 11:17 am

      Alisa, Can’t seem to find the half and half, do you think I could use the RIPPLE milk and add more butter and rice flour to make it thicker? I want to use the sauce for a white lasagna.

      Reply
      • Alisa Fleming on March 26, 2018 11:40 am

        Hi Rima, unfortunately, the Ripple milk tends to thicken strangely. I did test it. Milk beverages with a fair amount of added protein don’t tend to work as well in sauces and similar heated recipes. I richer milk beverage that doesn’t have protein added should work though.

        Reply
        • Missy Rae on October 26, 2019 12:55 pm

          Camt wait to try it. Four f out my daughter has a dairy sensitivity a couple months ago. Been difficult to make meals sometimes as iij have been craving a cream pasta lately!! Excited to give this a try.

          Reply
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    7. Sharon @ What The Fork on October 28, 2017 8:49 am

      This is such a great recipe to have on hand!

      Reply
    8. Linda from Veganosity on October 27, 2017 10:50 am

      I haven’t tried Ripple brand yet. It’s at my local Whole Foods, now I definitely need to buy it and make this sauce.

      Reply
    9. Sophia | Veggies Don't Bite on October 26, 2017 2:32 pm

      It’s amazing what dairy free products they have these days! I can’t even imagine in 10 more years! Great use of the half and half!

      Reply
      • Alisa Fleming on November 9, 2017 10:49 am

        Right? I’ve been amazed by all that’s come out!

        Reply
    10. Gluten Free With Emily on October 25, 2017 12:35 pm

      I love making Bechamel sauce. Just like you mention I use sweet white rice flour and it turns out perfect!

      Reply
      • Alisa Fleming on October 26, 2017 7:16 am

        It’s a magic gluten-free ingredient that I don’t think enough people know about!

        Reply
    11. Amanda on October 25, 2017 11:23 am

      This sauce looks amazingly smooth and creamy. And it’s so easy! Everyone should have a good bechamel sauce in their basket.

      Reply
      • Alisa Fleming on October 26, 2017 7:17 am

        It is SO easy.

        Reply
    12. Nicole Dawson on October 25, 2017 10:39 am

      I love Ripple’s half & half creamer! Now I have another yummy way to use it. Thanks Alisa, this looks delicious.

      Reply
      • Alisa Fleming on October 26, 2017 7:18 am

        There are just too many yummy ideas 🙂

        Reply
    13. Megan on October 24, 2017 9:25 pm

      Do you find that dairy-free half and half can be equally replaced by coconut cream, or is one thicker/different than the other?

      Reply
      • Alisa Fleming on October 25, 2017 7:52 am

        I think by light or full-fat coconut milk (depending on the thickness you want), but coconut cream would be a little too thick. I do find that coconut milk is a little too pronounced in flavor on its own, so when I’ve used it like this, I stick with light coconut milk. It’s got enough body, but is smoother and not quite as pronounced. Then compliment with seasonings.

        Reply
    14. Nicole Dawson on October 24, 2017 8:11 am

      I haven’t had a good vegan bechamel in years….so glad that’s fixin to change. 🙂

      Reply
      • Alisa Fleming on October 26, 2017 7:20 am

        Yes indeed!

        Reply
    15. Chrystal on October 23, 2017 5:36 pm

      I love that you tested this in dairy-free bechamel. It’s so true that not every dairy-free milk works. Thanks for the gluten-free option!

      Reply
      • Alisa Fleming on October 26, 2017 7:20 am

        It really is. I’ve had some serious flops – everything from watery to gooey!

        Reply
    16. Kelly on October 23, 2017 5:25 pm

      I love the versatility of this dairy feee half and half. Looks like a great sauce to have in rotation. Can’t wait to try!

      Reply
      • Alisa Fleming on October 26, 2017 7:21 am

        Yes, it is! Very versatile depending on your needs.

        Reply
    17. Dianne's Vegan Kitchen on October 23, 2017 4:35 pm

      I love creamy sauces like this. I can’t wait to give your recipe a try!

      Reply
      • Alisa Fleming on October 25, 2017 7:52 am

        I hope you enjoy it Dianne!

        Reply
    18. Kristina on October 23, 2017 11:55 am

      bechamel is one of my favorites, and one of the first sauces I ever learned how to make! this looks SO good.

      Reply
      • Alisa Fleming on October 23, 2017 12:03 pm

        Thanks Kristina! I think you’ll like this version but I bet you already make a killer vegan bechamel 🙂

        Reply
        • Kristina on October 24, 2017 4:58 pm

          ?

          Reply
    19. Michelle Palin on October 23, 2017 11:45 am

      I’m new to cooking dairy-free and have been wishing there was a dairy-free half and half! I checked out the store locator and see that the Albertsons stores near me carry at least some of their products, so I’m hoping I can pick up the half and half there!

      Reply
      • Alisa Fleming on October 23, 2017 12:04 pm

        I hope you find it Michelle! It’s got a very impressive consistency and we liked the flavor, too. But best of all, it doesn’t “break” like a lot of milk beverages.

        Reply
    20. Alicia on October 23, 2017 11:26 am

      Thank you! I want to try this. I see how you added the nutritional yeast, which would make it taste cheesy, but I’m guessing to make a cheesy sauce, you could also add in shredded dairy-free cheese of choice.

      Reply
      • Alisa Fleming on October 23, 2017 11:37 am

        Yes, you can add a shredded dairy-free cheese. I just heated with nutritional yeast and seasonings to taste 🙂

        Reply
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