PUBLISHED 1/23/2020
I have attempted many, many times to make a dairy-free cream sauce that tastes like a real cream sauce without success. But finally with this Perfectly Imperfect recipe I think I’ve done it! Using Julia Child’s basic Bechamel Sauce as a template and substituting with plant-based ingredients, this sauce really shines. I recommend to use it in for any creamy dish you want to make healthier and dairy-free or even vegan for you and yours!!
PREP TIME: 5 minutes
COOK TIME: 25-30 minutes
SERVINGS: 4-6
ingredients
- 1 lb Rigatoni*
- 1 TBSP Avocado Oil**
- 1 lb Asparagus (chopped)
- 1-2 cups Peas (frozen, fresh, or canned)
- Salt and Pepper to taste
Cream Sauce
- 2 TBSP Avocado Oil
- 3 TBSP Flour
- 2 cups Plant-based Milk (I used Macadamia Nut)***
- 1 TSP Dijon Mustard
- 1-2 TBSP juice from Lemon (your preference)
- 1/3 cup Nutritional Yeast
- Generous amount of Salt to taste
Extras
- Broiled/grilled Salmon, Shrimp, Chicken, Steak, Portabella mushrooms, etc.
- Spinach and Tomatoes
- Broccoli or Kale
- Fresh Basil and Tomatoes
*Any pasta variety can be used: from spaghetti to macaroni.
**I always use Avocado Oil as a healthier option for high heat oil. But use Vegetable or Canola if that’s what you have on hand.
***Choose a mild flavored milk like Cashew, Macadamia Nut, Pea-Protein, or Oat. Soy and Almond milk flavors tend to really come through and will not easily be covered up. Make sure to get Unsweetened Original Flavor as well! I have mistakenly made dinner with Vanilla flavored milks before and my family was very disappointed to say the least. 🙂
instructions
- Boil water for the Pasta. Heavily salt the water once it boils and cook the pasta 2 minutes less than the directions say. Save 1 cup of the Pasta Water before draining.
- Broil/Grill any Protein if adding. I broiled Salmon: 2 minutes Skin side up first. Flip over, season with Salt and Pepper and broil another 5 minutes Skin side down.
- Heat Oil in pan over medium-high heat. Add Asparagus. Season with Salt and Pepper and saute for about 5-7 minutes. Add Peas and cook another 2 minutes.
- Toss Asparagus and Peas in with Pasta.
- Heat Oil for sauce in small sauce pan over low heat. Whisk in Flour and cook for about 1 minute. Pour in Milk, turn heat to high and whisk until it begins to boil. Turn heat to medium and whisk for another minute.
- Remove from heat and whisk in Dijon, Nutritional Yeast, Lemon juice, and Salt. The Salt will greatly change the flavor of this sauce and is very necessary (the less Salt the less it tastes like real cream.)
- Pour sauce into the Pasta and stir to completely coat. Pour in as little or as much Pasta water to get the consistency you prefer. (I used about 1/2 cup to keep the pasta from getting gummy and to keep the sauce perfectly thickened.) This water is key when getting seconds or thirds from the stove and still having each one as good as the first!
- Add in any extras if using and ENJOY!!!
Did you try this recipe? Please share any comments or suggestions below!!
This looks like something I would like and will try. Probably would add chicken.
Thank you for sharing! Please share pictures when you do…I’m sure you will love it with grilled chicken 🙂