White sauce also goes by the name Béchamel and is considered one of the “mother sauces” in French cuisine. Traditionally it is made with butter, flour, and milk. My version of silky, smooth white sauce is made with refined coconut oil, gluten-free all-purpose flour, and cashew milk, I make the cashew half-and-half version for this sauce.
With this classic sauce back on the table for those of us who are gluten-free, dairy-free or vegan it allows us to make classic comfort dishes such as moussaka or lasagna. White sauce is also the base for Alfredo sauce, white pizza topping and makes a nice pour over steamed vegetables.
Start by melting the refined coconut oil on medium heat in a small thick-bottomed pan. Refined coconut oil means that the coconut flavour has been removed and the result is a neutral tasting cooking oil.
To make the roux, which is the cooking together of fat and flour to make a base for a thickened sauce, whisk in gluten-free all-purpose flour slowly to avoid lumps. Lower heat and keep whisking for a couple of minutes as the fat and flour combine. Add the cashew milk gradually while whisking to incorporate, the sauce will thicken quickly as it comes to a boil. Add salt and dried parsley as both flavour and nutrient boost. Keep whisking, lower heat as needed and let simmer for another minute or two. Remove from heat, taste and adjust seasoning as needed.
It only takes minutes to whisk up a batch of vegan and gluten-free Béchamel white sauce. The sauce can be made up to one day ahead and reheated on low heat while whisking.Print