How can I make a white sauce without cows' milk or soya milk?

[Elf]

I made one today with margarine, 2 tablespoons of flour, then added another one, and with rice milk but it never got more than a little bit thick.

Is oat milk any better? Any ideas? Thank you.

tried goats milk?

No,CurlyN but that has lactose in it hasn't it so I have been worried about trying that at all. I've thought about it recently, perhaps I will. But failing that, any other thoughts anyone. Thanks CurlyN.

Carrs make a "sauce flour" which Tesco sell. It just saves you from having to make a roux I think. It says to add milk, but I wonder if you add water would it work? Worth a try as it's only about 60p a packet.

I'm afraid most pre prepared food is likely to contain soya, actually if the margarine doesn't say what vegetable fat they have used it it likely to have soya too.

My husband here is suggesting to use corn flour instead and less water. Mix the flour first with about 150 ml of cold water then add it to the hot water. DH uses Pure (a sort of margarine but soya and dairy free -sunflower oil based)

HTH

We use Pure Sunflower spread as well Chandra. I had never thought of using water! I'll give these things a go.

Dairy free white sauce

Ingredients

240ml/8fl.oz. Rice Milk

2 tbsp Cornflour

1/2 teasp Salt

Freshly ground Black Pepper

Instructions

1. In a small bowl, mix together a little of the milk with the cornflour until well blended. Set aside.

1. Place the remaining milk in a saucepan and heat over medium heat. Do not boil.

1. Stir the corn flour mixture again and add to the hot milk, stirring constantly, and cook over medium heat until the sauce thickens.

1. Season to taste with salt and pepper.

There is a milk on the market called Lactofree, with very very reduced lactose. It's fine for cooking and stuff.

Comeoyefaithfulveneer, perfect. Thank you very much.

erm.. I'm afraid it wasn't water but... rice milk

Glad to see somebody had the correct recipe on hand

P.S. and try to use Rice Dream as Porvamel is much sweeter.