[Sca-cooks] Non-dairy white sauce

Jennifer Lynn Johnson karstyl at gmail.com
Tue Jun 22 06:30:12 PDT 2010

A reasonable substitute, but with a few different flavors, at least natural
flavors and not weird stuff, is homemade almond milk that is boiled until
thick. The starches in the almonds thicken it, the fats enrich it, the
proteins whiten it. With all three taken care of you don't need to worry
about replacing the starch or the fat, they are already there.

I discovered this from redacting a period recipe. It works well and is
simple and real food. It would probably work with other nut milks, so the
type of nut used can be changed to compliment the flavors of what you are
looking to sauce. 

Store bought almond milk does not always work the same, the stabilizers keep
the starch from converting.


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