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Cream sauce without dairy

post #1 of 12
Thread Starter 

I am not vegetarian but lean strongly in that direction and am looking for vegan recipes and techniques -- is it possible to make a decent cream sauce without dairy -- i.e., roux with vegetable oil and vegetable stock as the liquid?

post #2 of 12

Yes, but it would not be considered a "cream" sauce, but a "white" sauce.

post #3 of 12

Just yesterday I was surprised to read a recipe for an iceberg wedge salad where the vinaigrette was made with a roux: http://cooking.nytimes.com/recipes/1017453-st-anselms-iceberg-wedge-salad

post #4 of 12

If you use ALMOND milk it would be non-dairy

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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post #5 of 12

Or you can use SOY milk

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Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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post #6 of 12

I've seen ground dry white beans used as a thickener/colorant for such purposes as well. I have no advice as to actual use. 

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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #7 of 12
The vegans I know rave about making cream sauces from cashews. http://nadialim.com/recipe/mushroom-herb-pasta-cashew-cream-sauce/

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post #8 of 12

There are multiple ways to make a decent vegan white sauce. Soy milk (or similar) thickened with roux or xanthan gum or rice flour or cornstarch or by blending with silken tofu or cooked rice or cooked cauliflower; and those are just a few. Here is an example of a bechamel. It gets real thick quickly but I use it when making vegan mac & cheese so I want it thick. It is easy enough to thin it once done with more soy milk.

 

Vegan Bechamel Sauce

 

Weight or Volume                                                                  Ingredients

1 cup                                                                                       sunflower oil           

10 tablespoons                                                                        rice flour

6 cups                                                                                      soy milk

1 pinch                                                                                    nutmeg

to taste                                                                                     salt

to taste                                                                                    black pepper

 

Procedure:

Heat sunflower oil over low heat and stir in rice flour. Continue to stir and cook on low heat for 5 minutes. Add soy milk and nutmeg. turn heat to high and bring up to boil while continuing to stir. Once it comes to a boil, check consistency as it will probably be thickened enough. Turn heat off and season with salt and pepper.

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post #9 of 12
Quote:
Originally Posted by cheflayne View Post
 

There are multiple ways to make a decent vegan white sauce. Soy milk (or similar) thickened with roux or xanthan gum or rice flour or cornstarch or by blending with silken tofu or cooked rice or cooked cauliflower; and those are just a few. 

An obvious one: "sauce blanche" in french: water thickened with roux. Just make the roux with non-dairy fat and you've got a vegan "sauce blanche". 

post #10 of 12

Lately, cauliflower anything has been a big craze, especially if you're counting carbs.

 

http://dontwastethecrumbs.com/2014/01/creamy-cauliflower-sauce/

post #11 of 12

A typical vegan cream sauce is made with cashews http://www.rebootwithjoe.com/savory-or-sweet-cashew-cream/  Tal Ronnen is credited with developing the concept. There are many good vegan cookbooks in print right now where you will find more ideas for plant based substitutions.

post #12 of 12


I have used coffee mate non dairy creamer many times it works great and imparts very  little taste. Plus it does not go bad and does not break

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