Dairyfreecreamsoupwhitesauce Recipes

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DAIRY FREE CREAM SOUP / WHITE SAUCE



Dairy Free Cream Soup / White Sauce image

Make and share this Dairy Free Cream Soup / White Sauce recipe from Food.com.

Provided by nweatter

Categories     Sauces

Time 6m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 cup rice milk
2 tablespoons cornstarch
2 tablespoons vegan margarine
1 teaspoon chicken bouillon granule
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Whisk together milk and cornstarch in a small saucepan.
  • Stir in margarine, bouillon, salt & pepper.
  • Stir constantly, heat to boiling, and simmer until thick (a minute or two).
  • Use as white sauce, or add canned chicken for "cream of chicken" soup, or can of mushrooms for "cream of mushroom" soup.

Nutrition Facts : Calories 33.9, Fat 0.1, Cholesterol 0.1, Sodium 820.9, Carbohydrate 7.7, Fiber 0.1, Sugar 0.2, Protein 0.2

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



Thick , Rich Gluten-Free, Dairy-Free Roux/White Sauce image

I'm staying away from wheat, but wanted a nice white sauce. All the others I have seen were thin or too sweet. This one is rich, creamy, and has a great flavor. Replaces white sauce in casseroles and tetrazzinis. Can be used as a base for cream of mushroom soup, too. Add spices you want to create the flavor you need. All spices listed are optional--I use this as the sauce for my chicken and rice bake.

Provided by BigFatMomma

Categories     Sauces

Time 15m

Yield 1 batch

Number Of Ingredients 13

2 tablespoons non-hydrogenated margarine
1 -2 tablespoon olive oil
2 tablespoons extra-fine rice flour (see note)
2 tablespoons garbanzo flour (chickpea, gram)
1 teaspoon potato starch
1 1/4 cups gluten-free chicken stock
1 1/4 cups rice milk
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil (optional)
1/2 teaspoon dried oregano (optional)
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
1/4 teaspoon dried dill (optional)

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.

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