Sauces made possible with no fat and dairy

Most of the vegan recipes are based on the traditional analogs as we are used to food we have had in the past. The most frustrating step in building a strong vegan cooking skill is learning how to make sauces and how to bake. Today we are going to look at the dressings. The topic is mostly about replacing animal fats and dairy with plant-based products. Like the shaving mistakes, we make when we start, the further experience prevents us from flaws. The more you cook, the more you know about cooking.

1. Immortal classics

Want to cook a vegan bechamel sauce? Well, the milk base of the sauce with the buttery roux can be simply replaced with almond milk and almond meal. You can also top off your sauce with a nutmeg, although too many nuts may seem excessive. Talking about the roux, whenever you want to cook a gravy as a base for any sauce (or as a dressing itself), you need to substitute the animal fat with some olive oil. The texture remains the same.

2. A lazy option

You can avoid the complicated part by choosing the existing plant-based sauces. The Italian cuisine offers various tomato sauces like arrabbiata and marinara. A great option among chile sauces will be the enchilada sauce, which is well-known in the North American region.

3. Remedies you should try

The popular pesto sauce includes parmesan cheese, which is hard to substitute. Nevertheless, you can make a decent pesto sauce with nutritional yeast. A tough one is the Alfredo sauce, which is all about parmesan, cream, and butter. You already know how to replace milk and parmesan. The last ingredient can be replaced with chopped cashews. The sauce will be thick and healthy.

Don’t accept the setbacks and try over and over. You will soon be able to make any vegan sauce by looking into any conventional cooking book and replacing certain ingredients.

4 thoughts on “Sauces made possible with no fat and dairy

  1. Hey Dennis, how’s it going? Thought I’d drop by and have a look at what vegan travels you’ve been up to lately!
    I actually made vegan bechamel this weekend, along with cheese to go with the lasagne and some tiramisu! Cannot wait to share some new stuff I’ve been trying out so vegans like you guys can benefit from all these substitutes πŸ™‚

    1. Hey Cynthia! Great to hear from you. I am doing well. Was just travelling to Hong Kong for work. Now I am back. Going to Greece soon for a fee days. But unfortunately, I didn’t have much time for blogging lately. Hope that is going to change soon πŸ™‚ ouuuhh wow that sounds amazing!!! I would love to try that too. Although, I am not quite sure if I could cook such a menu πŸ™‚

      1. Oh awesome, I’m originally from HK – how did you find it there?? πŸ™‚ The food there is the best! Very cool that your work takes you around the world!

        1. Ahh really? I loved it! Hong Kong is such an interesting city. I will have to go back in September for work. So, I hope I can see some more places and sights. There is so much to explore.

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