Dairy-free Lemon Dill White Sauce
Being lactose intolerant creates its challenges. I miss a good white sauce. I think I finally landed an easy-to-make winner.
• 1 tbsp margarine (optional)
• 1 tbsp Dijon
• 2 tbsp dill, chopped fresh (or dried)
• Juice from 1 lemon (approx. 2 tbsp)
• 1.5 c unsweetened almond milk (or dairy alternative)
• 1 tsp arrowroot powder
- In a small sauce pan, melt margarine over med high heat.
- Stir in Dijon, dill, lemon juice
- Add almond milk. Stir well.
- Sprinkle arrowroot powder on top and whisk in to break up clumps. Simmer over low heat and stir regularly until sauce thickens.
To complete this meal:
- I fried two cubed chicken breast and a few pieces of shrimp with one chopped onion until cooked through.
- Made ancient grain spaghetti to package directions.
- Combined chicken/shrimp, pasta, 1 tbsp of capers, and lemon dill white sauce all together and mix well.
- Served with a side of asparagus. It was crazy how well the asparagus complimented the pasta and sauce.
The kids had seconds. There were no leftovers and demands to make this again.
Note: I’ve made white sauce in the past using cashew cream – cashews blended with water until smooth. The amount of water depends on the desired consistency of the sauce. You could totally make this sauce with cashew cream in place of the alternative milk and arrowroot powder. However, cashews are so expensive I wanted to find another way to make white sauce so I could stretch my raw cashews for other things.