First, let me just say this Herb White Sauce is technically green- yes, I know. The photo is not discolored. It’s from the delicate fresh herbs I blend into the sauce- it’s worth it.
This recipe is a spin off of a white sauce recipe I came across on Bon Appetite recently- but it was made with heavy dairy cream; I wanted to see if it would adapt to a diary free sauce. Spoiler alert- it did!
I used this as a sauce on pizza’s and for a pasta sauce along with just dipping some crudite into it- delicious. The coconut essence is mostly masked by the herbs, which I doubled, but I imagine you could use a cashew cream or other diary free option here as well. I’ll likely try that next.
It’s about as simple as a sauce gets- toss some milk and herbs in a blender and blend; and don’t be surprised when your white sauce turns greens. If you try this, let me know how it worked out for you and be sure to tag @happyeatshealthy on IG or FB!
Happy eating,
~Monique
Dairy Free Herb White Sauce
1 cup full fat coconut milk
1/4 cup chopped basil (this is a great way to use up those stems)
1/4 snipped chives
1/4 cup chopped fennel fronds
2 tsp lemon zest
1 tbls lemon juice
1 large clove garlic, smashed
1/8 tsp red pepper flakes
1/4 tsp pink salt
pinch of black pepper
Add everything to a blender and blend until smooth and creamy.
Store in the refrigerator of up to 5 days.
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