Dairy-Free Croque Madame
Indulge in the classic French-inspired elegance of a *Dairy-Free Croque Madame*, reimagined for those with dairy sensitivities or a plant-based lifestyle. This recipe transforms the traditional dish into a creamy, rich, and satisfying experience using allergen-friendly ingredients like unsweetened almond milk, nutritional yeast, and dairy-free cheese. Golden, crispy slices of vegan-buttered bread are layered with cooked ham and melted dairy-free cheese, then topped with a luscious almond milk-based béchamel sauce infused with Dijon mustard and a hint of nutmeg for extra depth. A perfectly fried egg crowns each sandwich, delivering the signature indulgence of the iconic Croque Madame. Quick to prepare and irresistibly comforting, it's the ideal choice for an elevated brunch or a weeknight treat. Keywords: dairy-free Croque Madame recipe, vegan béchamel sauce, nut-free brunch ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 2 tablespoons all-purpose flour
- 1.5 cups unsweetened almond milk
- 3 tablespoons nutritional yeast
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.125 teaspoon nutmeg
- 8 slices sliced dairy-free bread
- 2 tablespoons vegan butter
- 8 slices thin slices of cooked ham
- 4 ounces dairy-free cheese
- 4 pieces large eggs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan over medium heat, melt the coconut oil.
Add the flour and whisk continuously for about 2 minutes until the mixture becomes a paste and slightly golden.
Gradually whisk in the unsweetened almond milk, ensuring a smooth consistency.
Continue to whisk the mixture until it thickens, about 4-5 minutes.
Stir in the nutritional yeast, Dijon mustard, salt, black pepper, and nutmeg. Remove from heat and set aside.
Spread vegan butter on one side of each bread slice.
Assemble sandwiches with the buttered sides of the bread facing out: add two slices of ham and a portion of dairy-free cheese between two slices of bread.
Place a skillet over medium heat and grill each sandwich until golden brown on both sides and the cheese has melted, about 3-4 minutes per side.
Transfer grilled sandwiches to a baking sheet and spoon the sauce over each sandwich.
Bake in the preheated oven for about 8-10 minutes, until the sauce is bubbly and lightly browned.
Meanwhile, heat olive oil in a separate skillet over medium heat and fry eggs to your liking (sunny side up is traditional).
Top each baked sandwich with a fried egg and serve immediately.
Nutrition Facts
Calories |
2498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 6920 mg | 301% | |
| Total Carbohydrate | 192.1 g | 70% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 20.0 g | ||
| Protein | 108.9 g | 218% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 1534 mg | 118% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1729 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
