How To Substitute Dairy In 5 Traditional Homemade Sauces

A good way to season our dishes is using sauces. A good sauce can turn sad cooked potatoes into a delicacy or a pasta dish in a delicatessen.

If you are looking for how to make bechamel or basic dairy-free sauces, in this article I explain the basis of all of them.

But there are many other traditional sauces that are made with dairy (milk, cream, cream, cheese …). That is why this time I give you a few vegan recipes, using other ingredients that do the same functions as dairy, but of plant origin.

Russian dressing sauce

This American sauce is the one used for Reuben sandwiches. Russians call it “ketchunnaise” for the two main ingredients. Use it for your sandwiches or snacks, in small quantities, or to dip roasted vegetables.

Ingredients:

• 1 cup of vegan
• ¼ cup ketchup
• 3 tablespoons horseradish paste
• ¼ onion
• 1 teaspoon tabasco or other hot red sauce
• A pinch of paprika
• Salt to taste

preparation:

1. Beat the onion with the mixer (or grate it) until it is a paste.
2. Mix it in a bowl with the rest of the ingredients until a homogeneous pink sauce is left.
3. Store in the fridge until serving time.

Fritessaus sauce

It is the hollandaise sauce with which they usually serve French fries. Unlike mayonnaise, it has lower oil content and is slightly sweeter. I recommend it both for French fries and for other vegetables (sweet potato, cauliflower, carrots, etc).

Ingredients:

• 2 tablespoons cornstarch
• ½ cup of water
• ¼ cup of vegetable drink (without flavors and without sweeteners)
• ½ cup of some oleic sunflower oil
• 2 tablespoons lemon juice
• ½ teaspoon sugar (optional)
• 1 tablespoon mustard
• Approx. ¼ teaspoon salt

preparation:

1. First dissolve the cornstarch in the water. Put it over medium heat stirring constantly and remove it when it thickens. Let it temper.
2. Put this mixture together with the vegetable drink, sugar, mustard and salt in the mixer glass or in a glass for the mixer . Beat it while adding the oil little by little until it forms an emulsion.
3. Add the lemon juice and whisk it all together.
4. Taste it and add salt if necessary. You can add a pinch of turmeric to give it more color.
5. Store in the fridge until serving time.

Agliata sauce

An Italian sauce based on garlic to accompany all kinds of dishes. If you don’t know what to accompany pasta with, use this sauce. If you also add a few pieces of smoked tofu, you will have an especially exquisite dish.

Ingredients:

• 100 g of stale bread from the day before
• 4-5 tablespoons of apple cider vinegar
• ¼ cup of water
• 6 cloves of garlic
• 4 tablespoons olive oil
• Salt and pepper to taste

preparation:

1. Cut the bread into small cubes and put it in a bowl or a container with the water and vinegar. Let it sit until it is soft.
2. Beat the garlic with the blender until it becomes a paste. Drain the bread and add it. Beat it all together adding the olive oil little by little until it forms an emulsion.
3. Add salt and ground pepper and beat again. You can add a little vegetable drink (unsweetened) to make more sauce and with a smoother flavor.
4. Store it in the fridge. It can be heated over low heat to serve it warm.

Mujdei Sauce

This Romanian sauce is especially delicious as an accompaniment to potato dishes. You can add more or less vegetable cream if we want a softer and more liquid sauce. For this version I have done it with the blender, which will be much easier and there will be no large pieces of garlic (traditionally they are mashed in a mortar).

Also serve it as an accompaniment to rice (paella type), baked vegetables (cauliflower, sweet potato, romanesco, etc.) or grilled seitanes.

Ingredients:

• 5 cloves of garlic
• 150 ml of vegetable cream for cooking (soy, oatmeal or rice)
• 3 tablespoons high oleic sunflower oil
• 2 tablespoons lemon juice
• Approx. ¼ teaspoon salt

preparation:

1. Peel the garlic and remove the nerve. Put them in the blender glass or mixing bowl and blend until a cream forms.
2. Add the salt, lemon juice and cream little by little without stopping beating.
3. Add the sunflower oil little by little as well to form an emulsion.
4. Taste it and add salt if necessary.

Caruso sauce

Originated in Uruguay, this sauce is exquisite in pasta dishes. I leave you this vegan version that remains the same as the original.

Ingredients:

• 200 ml of soy cream for cooking
• 1 1/2 cups unsweetened, unsweetened unsweetened soy drink (or other plant drink)
• ¼ vegetable stock cube
• 3 tablespoons cornstarch (cornstarch) or tapioca
• 100 ml of water
• 200 g of mushrooms
• 50 g of semi-cured vegan cheese, strong cheddar or similar
• 100 g of vegan sausage type ham (also serves type mortadella or even vegan bacon)
• 2 tablespoons vegetable margarine or olive oil
• Approx. ⅛ teaspoon of salt

preparation:

1. Chop the vegan cheese and the sausage and cut the mushrooms into slices. Brown the mushrooms and the sausage in a separate pan with the oil, just enough so that they take on color and aroma. Reserve it.
2. In a saucepan or saucepan mix the cream with the soy drink, the vegetable broth and the salt and put it over high heat.
3. When it comes to a boil, lower the heat to a minimum and stir well.
4. Add the sausage and mushrooms and stir well.
5. Add the vegan cheese and mix. Let everything cook together for a few minutes.
6. In a glass dissolve the starch with the water and add it to the saucepan, stirring quickly. If you see that your sauce is too thick you can add a little more soy drink and mix it well. Serve hot.