Dairy Free Cream Soup White Sauce
Creamy, comforting, and completely dairy-free, this Dairy Free Cream Soup White Sauce is a versatile kitchen essential that will transform your cooking. Made with simple ingredients like unsweetened almond milk, olive oil, and a touch of nutritional yeast for a subtle cheesy undertone, this recipe offers a smooth and rich base without the use of cream or butter. Perfect for those with dietary restrictions or anyone seeking a lighter alternative, this sauce is ideal for soups, casseroles, and more. The combination of sautéed garlic and onion with a pinch of nutmeg adds depth and warmth, while being gluten-free adaptable makes it even more inclusive. Ready in just 25 minutes, this silky, plant-based sauce will become a staple in your recipe repertoire.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 0.5 cup Onion (diced)
- 3 tablespoons Gluten-free all-purpose flour or regular flour
- 2 cups Unsweetened almond milk (or other dairy-free milk)
- 1 cup Vegetable broth
- 1 tablespoon Nutritional yeast (optional, for a cheesy flavor)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 pinch Ground nutmeg (optional, for added depth)
Instructions
In a medium saucepan, heat the olive oil over medium heat.
Add the minced garlic and diced onion. Sauté for 2-3 minutes until the onion becomes soft and translucent.
Sprinkle the flour over the garlic and onions, stirring constantly. Cook for 1-2 minutes to remove the raw taste of the flour.
Slowly whisk in the dairy-free milk, making sure to break up any lumps of flour as you go. Continue stirring to create a smooth mixture.
Whisk in the vegetable broth and keep stirring until fully combined.
Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring frequently, until the sauce thickens to your desired consistency.
Stir in the nutritional yeast (if using), along with salt, black pepper, and a pinch of nutmeg if desired.
Taste the sauce and adjust the seasoning if needed.
Remove from heat and use immediately as a base for soups or other recipes. You can store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1876 mg | 82% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.6 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 973 mg | 75% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 720 mg | 15% | |
*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.
