Creamy sauces are the ultimate comfort food companions—whether draped over pasta, folded into a casserole, or served as a silky dip. But if you’re dairy-free (by choice or necessity), that dreamy texture can feel out of reach. The good news? You can recreate all that lusciousness without a drop of cream, milk, or butter. Here’s how.
1. Coconut milk & coconut cream
- Best used in: Curries, soups, and desserts
- Why it works: Thick, naturally creamy, with subtle sweetness
- Top tip: Chill overnight and scoop the solid cream for a richer texture
Poached hake in coconut milk with lemon grass and green chillies
2. Cashew cream
- Best used in: Pasta sauces, cream soups, dips, and curries
- Why it works: Soaked and blended cashews create a silky, neutral base
- Top tip: Blend with a pinch of nutritional yeast for a cheesy note
3. Silken tofu
- Best used in: Smooth dressings, dairy-free alfredo, and desserts
- Why it works: Mild taste, protein-rich, and ultra-smooth when blended
- Top tip: Pair with garlic and lemon juice for savoury depth
4. Oat cream or oat milk
- Best used in: Bechamel, mashed potatoes, and creamy soups
- Why it works: Naturally thick, with a mild flavour that blends easily
- Top tip: Look for unsweetened versions to avoid altering savoury dishes
5. Blended white beans
- Best used in: Creamy, chunky soups, stews, casseroles, and veggie-packed sauces
- Why it works: Adds body and creaminess without overpowering flavour
- Top tip: Don’t be afraid to season generously, beans soak up flavour
6. Cauliflower purée
- Best used in: Low-calorie creamy soups, pasta sauces, and gratins
- Why it works: Mild taste, light texture, blends into a smooth, rich sauce
- Top tip: Steam cauliflower until tender, then blend with olive oil and seasoning
7. Good old plain yoghurt
- Best used in: Curries, stews, dips, and soups
- Why it works: Mild taste, adds a tang to dishes, healthier version, but still creamy
- Top tip: Use Greek yoghurt, or double-thick yoghurt for an ultra-creamy finish
Going dairy-free without losing the creamy comfort you love is possible. With a few clever swaps, you can have sauces that are every bit as velvety and satisfying, without missing the cream.
