Non Dairy White Sauce Food

WHITE SAUCE (GLUTEN & DAIRY FREE)

Steps:

• In a warm saucepan mix margarine and flour together, stirring quickly.
• When combined and melted add milk slowly, stirring quickly.
• Add honey.
• Simmer whilst stirring and serve with wheat-free pasta, rice noodles, roast beef, potatoes or use in a lasagna.
• I even use it instead of margarine on crackers with salmon or avacado.

NON-DAIRY WHITE SAUCE

Steps:

• Heat a medium high-sided skillet over medium heat until hot.
• Add onion and cook, stirring frequently, until it begins to brown and stick to the skillet, about 5 minutes.
• Stir in garlic.
• Add a few tablespoons of broth and cook, stirring, until onion is very tender and liquid has evaporated, about 5 minutes.
• Transfer onion mixture to a blender and add remaining broth, cashews, soymilk, nutritional yeast, salt and pepper.
• Blend until very smooth.

DAIRY FREE WHITE SAUCE (BECHAMEL SAUCE)

Steps:

• Heat oil in a heavy-bottomed saucepan or skillet.
• Stir in the flour and cook, stirring constantly, until the paste cooks for about 2 minutes, but don't let it brown.
• Add the hot dairy free milk, continuing to stir as the sauce thickens. Bring it to a boil.
• Add salt and pepper to taste, lower the heat, and cook, stirring for another 2 to 3 minutes. Remove from the heat.

EASY CHEESY NON DAIRY WHITE ENCHILADAS

Steps:

• 1. Preheat oven to 350°F.
• 2. Spread can of refried beans in the bottom of a small casserole dish.
• 3. Combine all the ingredients except for the refried beans in a bowl.
• 4. Heat smaller sized skillet until fairly warm. Put one corn tortilla on skillet for about 30 seconds to a minute and then turn. At this point it should be fairly soft. Move to a plate then put another tortilla on the skillet. While that one is heating, put about 2 heaping teaspoons of mixture on tortilla and roll. Place on top of refried beans. Repeat until you've filled all the tortillas. Try to keep some of the mixture until the end, and then spread the remaining mixture on top of all the prepared enchiladas. (* Note: you want to work fairly quickly as don't want the tortillas left on the skillet too long or they will harden. Also microwaving the tortillas for about 30 seconds to a minute works well too).
• 5. Cover with tin foil and back for 45 minutes.
• (To make the beef and bean enchiladas, just brown the beef and add onion until cooked. Add package of taco seasoning and 1/2 cup of water and let it simmer for about 20 minutes. Just add 1/2 of the mixture with 1/2 can of refried beans and make them the same way I made the white enchiladas. And for the spanish rice, I just use the other 1/2 of the mixture and add it to rice, stir it together, cover it with foil and bake it for the same time as the enchiladas).

NON DAIRY LASAGNA

Steps:

• 1. Cook lasagna noodles in salted water until they are almost cooked fully. Stir occasionally while cooking as it avoids having them stick together. Drain but do not pour water over it as I've found the water prevents the sauce from sticking to the pasta.
• 2. While lasagna noodles are being cooked, brown lean ground beef with oil in a frying pan.
• 3. Finely chop onion, mushrooms, and peppers, and add to beef when it is cooked.
• 4. Add spices and prepared spaghetti sauce, stir and simmer for about 20 minutes, stirring occasionally. I prefer using the Primo sauce as I find it isn't too watery but most any brand will do.
• 5. To make the filling, in a bowl combine the non-dairy sour cream and non-dairy cream cheese (I use the "tofutti" brand), egg, 1/4 cup daiya cheese (or whatever non-dairy cheese you prefer), and the oregano, garlic powder and parsley. Set aside. (The daiya cheese is available in cheddar or mozzerella flavour, although I find both pretty much taste the same).
• 6. In a seperate bowl combine the fresh non-dairy bread crumbs (I ended up making my own from 3 slices of white bread that was made without dairy). Add 1/4 tsp of oregano, garlic powder and onion powder. Set aside, this will be the topping.
• 7. In a Lasagna pan add a small amount of the meat sauce in the bottom of the pan. Lay three lasagna noodles on top, Then spread 1/3 of the filling on top of the noodles, and add meat sauce. Repeat this layer two more times, ending again with the meat sauce. You'll have one extra un-used noodle, this is just a bonus for the cook to eat after it goes in the oven with a tiny bit of the sauce on it - you've earned it.
• 8. Melt 1 Tbsp of the non-dairy margarine (I prefer using "Vegan Becel" although I don't know if this is available outside of Canada).
• 9. Sprinkle the bread crumb mixture on top of the lasagna, and drizzle the melted non-dairy margarine on top. Then sprinkle the non-dairy shredded cheese on top. If you prefer, you can always add more non-dairy cheese than what I've stated.
• 10. In a preheated oven set at 350 degrees, bake for about 45 minutes. It works best to cover the lasagna with aluminum foil for the first 30 minuts and then bake it uncovered for the last 15 minutes.
• 11. Another baking option is to bake it at 225 degrees, covered, for about 4 hours. This will allow you to roast extra peppers, tomatos, and garlic for the last two hours of baking time (cut the peppers into large pieces, and the tomatos in half, and peel off some of the skin off the head of garlic and cut the top off. Lay these out in a shallow pan, then sprinkle all three with oil, salt & pepper, onion powder and oregano. Just make sure to cover the garlic with aluminum foil, and bake all three for about 2 hours). It makes an excellent addition to serve with the lasagna.
• 12. When lasagna is ready, let it sit on the counter for about 5 minutes before cutting. Enjoy.

THICK , RICH GLUTEN-FREE, DAIRY-FREE ROUX/WHITE SAUCE

Steps:

• Note: The rice flour you usually find is rather gritty (Arrowhead Mills, etc), so it is best to get your rice flour at an Asian market, where you can find powdered rice flour--it has the same feel as cornstarch.
• In a small bowl, mix flours and potato starch with a fork until mixed together.
• In a heavy-bottomed saucepan, melt margarine with oil over medium heat.
• Whisk flour mixture into oil/butter mixture until it forms a paste.
• Whisk in chicken stock and rice milk.
• Add spices and Worcestershire.
• Bring to a boil, stirring occasionally, until thick.
• If too thick, add more rice milk.
• If too thin, mix 1 tsp of (the garbanzo flour thickens better, but has a stronger taste) more flour with 1 T of cold water, and then stir into the sauce.
• Repeat if necessary.

NON-DAIRY ALFREDO SAUCE

Steps:

• In a food processor or blender, place all of the ingredients, except the soy parmesan cheese, and blend for 2 minutes to form a smooth puree.
• Transfer the mixture to a small saucepan and cook over low heat while stirring constantly until warmed through (I turned it up to medium and it was fine).
• Remove the saucepan from the heat and stir in the soy parmesan cheese.
• Taste and adjust the seasonings, as needed.
• Use as a sauce for pasta, vegetables, or grains.