Cheese sauce is a delicious accompaniment to pasta, vegetables, eggs, and many other dishes. The classic version is made by making a roux with butter and flour, then whisking in milk and cheese until a rich, creamy sauce is formed. However, some people cannot or prefer not to consume cow’s milk. Fortunately, there are several excellent substitutes for milk that allow you to make dairy-free cheese sauces that are just as tasty!
Why Use a Milk Substitute in Cheese Sauce?
There are a few reasons you may want or need to use a non-dairy milk in your cheese sauce:
- You are lactose intolerant or have a milk allergy
- You follow a vegan or plant-based diet
- You want a lower fat or lower calorie option
- You prefer the flavor or texture of non-dairy milks
- You want to avoid the hormones or antibiotics found in conventional cow’s milk
Thankfully, you have many plant-based options to choose from when making your own dairy-free cheese sauce.
Choosing the Best Milk Substitute for Cheese Sauce
Not all non-dairy milks are well-suited for making creamy cheese sauces. Here are a few factors to consider when selecting a milk substitute:
- Fat content – Higher fat milks like full-fat coconut milk or cashew milk tend to work best, since the fat helps create a rich, creamy texture.
- Flavor – Subtle flavors like almond, oat or soy milk let the cheese shine. Avoid strong flavors like coconut unless you want a tropical twist.
- Protein content – Higher protein milks help the sauce emulsify and thicken. Soy milk is a good choice.
- Starch content – Milks with added starch help stabilize and thicken the sauce.
Based on these factors, some of the best options for cheese sauce are:
- Full-fat coconut milk
- Cashew milk
- Soy milk
- Almond milk
- Oat milk
- Rice milk
How to Make Dairy-Free Cheese Sauce
Making dairy-free cheese sauce is very similar to the traditional dairy version. Follow this simple recipe:
Ingredients
- 2 tablespoons butter or vegan butter
- 2 tablespoons all-purpose flour
- 1 cup unsweetened non-dairy milk
- 1 cup shredded dairy-free cheese
- 1/4 teaspoon mustard powder
- Salt and black pepper to taste
Instructions
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute to make a roux.
- Gradually whisk in the non-dairy milk, whisking constantly to prevent lumps.
- Bring to a simmer and cook for 2-3 minutes, stirring frequently, until thickened.
- Remove from heat and stir in the shredded cheese until melted and smooth.
- Season with mustard powder, salt, and pepper.
- Use immediately over vegetables, pasta, nachos, or anywhere you want a creamy, cheesy sauce!
This basic recipe can be tweaked in many ways. Try adding roasted garlic, herbs, spices, or a splash of lemon juice. The cheese possibilities are also endless – cheddar, mozzarella, gouda, and pepper jack will all work wonderfully.
Best Milk Substitutes for Cheese Sauce
Let’s take a more in-depth look at the best options for non-dairy milk to use in creamy, dreamy dairy-free cheese sauces:
1. Coconut Milk
Coconut milk is one of the most popular choices for cheese sauces due to its high fat content. The rich coconut flavor also pairs deliciously with many cheeses.
Good for: Cheddar, gouda, pepper jack, and other hard, aged cheeses.
Tips: Use full-fat coconut milk. Light coconut milk won’t have enough fat. Shake the can well before opening to reincorporate the coconut cream.
2. Cashew Milk
Smooth and creamy cashew milk makes an excellent base for dairy-free cheese sauces. It has a mild, slightly nutty flavor that complements the cheese.
Good for: Delicate cheeses like fontina or Havarti.
Tips: Use unsweetened cashew milk. For extra creaminess, use homemade cashew milk made from soaked raw cashews.
3. Soy Milk
With it’s high protein content and neutral flavor, soy milk is great for making stable cheese sauces that highlight the cheese. Opt for unsweetened varieties.
Good for: Young, mild cheeses like mozzarella, Monterey Jack, Swiss or provolone.
Tips: Shake the carton well before using, as the proteins and fats separate. Full-fat soy milk works best.
4. Almond Milk
The subtle almond flavor of almond milk lets the cheese take center stage in your cheese sauce. It has a thinner consistency than other milks.
Good for: Parmesan, pecorino, and other hard grating cheeses that add a punch of flavor.
Tips: Use unsweetened almond milk. The almond flavor pairs especially well with nutty cheeses like Gruyere.
5. Oat Milk
Naturally creamy oat milk has a neutral taste that melts smoothly into cheese sauces. The starch helps stabilize and thicken the sauce.
Good for: Soft creamy cheeses like Camembert, brie or goat cheese.
Tips: Use thick, barista style oat milk. Homemade oat milk works great too for extra thickness.
6. Rice Milk
Rice milk is lighter than other milks, so it’s best mixed with soy or oat milk in cheese sauces. It adds a touch of natural sweetness.
Good for: Feta cheese and other crumbly, briny cheeses.
Tips: Combining rice milk with a higher protein milk prevents separation. Use plain, unsweetened varieties.
Plant-Based Milk Nutrition Facts
Non-dairy milks vary widely in their nutritional profiles. Here is a nutrition comparison of the most common types:
| Milk | Calories | Fat | Carbs | Protein |
|---|---|---|---|---|
| Coconut milk | 50 | 5g | 0g | 0g |
| Cashew milk | 25 | 2g | 1g | 0g |
| Soy milk | 80 | 4g | 4g | 7g |
| Almond milk | 30 | 2.5g | 1g | 1g |
| Oat milk | 120 | 5g | 16g | 3g |
| Rice milk | 120 | 2.5g | 23g | 0.5g |
As you can see, calorie, fat and protein content varies greatly between milks. In general, coconut milk and cashew milk offer more fat for creaminess, while soy milk provides stabilizing protein. Oat and rice milk bring extra carbs to thicken and sweeten.
How to Thicken Plant-Based Cheese Sauces
Some non-dairy milks can thin out when heated, causing watery cheese sauces. Here are some tips for thickening dairy-free cheese sauces:
- Simmer for 5-10 minutes to reduce and concentrate the sauce.
- Whisk in a cornstarch slurry at the end (1 tsp cornstarch + 1 tbsp milk).
- Blend in soaked, drained cashews or soaked almonds for richness.
- Add nutritional yeast flakes for nutty flavor and thickness.
- Fold in drained, steamed cauliflower florets to stabilize.
- Mix in pureed roasted red peppers or butternut squash for color and body.
You can also start with a roux made with oil or vegan butter and flour.Cooking the roux longer before adding the milk thickens the final sauce.
Vegan Cheese Options for Sauce
To make your cheese sauce 100% vegan, you’ll need to use non-dairy cheese. Here are some excellent options to melt into creamy, plant-based cheese sauces:
- Daiya – shreds, slices, blocks
- Follow Your Heart – shreds, slices, blocks
- Miyoko’s – fresh and aged cheese wheels
- Kite Hill – soft cheese wheels, cream cheese
- Chao – slices, blocks
- Violife – shreds, slices, blocks
- Field Roast Chao – cream cheese
For a quick and easy sauce, the shredded and sliced varieties work best. But for an ultra-decadent cheese sauce, try melting blocks of sophisticated nut-based cheeses from Miyoko’s or Kite Hill.
Troubleshooting Dairy-Free Cheese Sauces
Even with the best ingredients and techniques, dairy-free cheese sauces can sometimes prove tricky. Here are some common issues and how to fix them:
Problem: Cheese Sauce is Grainy or Separated
- Solution 1: Add more milk a tablespoon at a time and whisk vigorously. The extra liquid can help it emulsify.
- Solution 2: Use an immersion blender to fully puree the sauce until completely smooth.
Problem: Cheese Sauce is Watery and Thin
- Solution 1: Simmer the sauce uncovered for 5-10 minutes to reduce it down.
- Solution 2: Make a slurry with 1 tsp cornstarch whisked into 1 tbsp milk. Mix into the sauce.
Problem: Cheese Sauce has Weird Flavors
- Solution: Try a different brand of vegan cheese. Some have off tastes. Stick with reputable brands.
- Solution 2: Add more salt and seasoning to mask any odd flavors.
Problem: Cheese Sauce is Gritty
- Solution: Make sure to add cheeses slowly while whisking so they melt smoothly into the sauce.
- Solution 2: Switch to a finer shredded cheese or try blending solid cheese into a paste first.
Storing and Reheating Cheese Sauce
Properly storing your dairy-free cheese sauce keeps it fresh and prevents separation. Here are some tips:
- Let cool completely before transferring to an airtight container.
- Smooth the surface to prevent a skin forming.
- Refrigerate for up to 4 days.
- Freeze for up to 3 months.
- Reheat gently over low heat, adding milk or cream to thin.
Serving Ideas for Dairy-Free Cheese Sauces
A creamy, tangy cheese sauce takes so many dishes to the next level. Here are just some ideas for how to use your homemade dairy-free cheese sauce:
- Pasta – mac and cheese or cheese ravioli
- Vegetables – broccoli, cauliflower, asparagus, green beans
- Potatoes – baked, mashed, fried, au gratin
- Cauliflower or broccoli gratin
- Nachos
- Quesadillas
- Burritos or enchiladas
- Soups – broccoli cheese, potato, cauliflower
- Casseroles – mac and cheese, vegetable gratin
- Omelets or scrambled eggs
- Fries or tater tots
- Burgers or hot dogs
- Stuffed peppers or mushrooms
Get creative with unique flavor combinations by experimenting with different herbs, spices, vegetables, and non-dairy cheeses. The possibilities are endless for dairy-free cheese sauces!
Conclusion
With so many nutritious and tasty plant-based milk options like coconut, cashew, soy, almond, oat and rice, there is no need to miss out on delicious cheese sauces if you avoid dairy. With a few simple tips for choosing the right milk and cheese, and thickening the sauce, you can make dairy-free cheese sauces that are just as creamy, cheesy, and satisfying as traditional versions. Use non-dairy milk and cheeses to create healthier, allergy-friendly cheese sauces that you can enjoy on pasta, vegetables, nachos and so much more.