When I shared my review of Ripple Half & Half, many of you were intrigued by how it would work in recipes. I had done some quick sauce experiments before writing the review, but decided to give it a more thorough testing in dairy-free bechamel. Bechamel is a basic white sauce that is versatile and straight-forward, but I get mixed results with the various types of milk beverages. And it can be especially problematic with allergy-friendly milk beverages. But I’m happy to report that Ripple Half & Half Original works like a dream in dairy-free bechamel.
Some milk beverages can be too watery, produce “gummy” results, may separate, or have an overpowering flavor when used to make dairy-free bechamel. The Ripple Half & Half was smooth and creamy throughout the whole cooking process, and even after refrigeration. But like most bechamel sauces, you will want to heat and whisk it before serving. They can thicken quite a bit and are definitely best when served hot.
I made several versions of this dairy-free bechamel, and ended up settling on two variations. The one pictured above is more of a traditional medium white sauce consistency. It is the base dairy-free bechamel recipe, since it is more of a classic bechamel in texture and taste.
The Super-Creamy Option is pictured in the photo just above, and is a very thick dairy-free white sauce. It uses half the amount of buttery spread and flour, but is made with all Ripple Half & Half.
I love the consistency of the Super-Creamy version, but take note that the flavor is just a touch more pronounced. I like to use it in other recipes (like lasagna) or with some flavor add-ins. For the pasta below, I added some nutritional yeast, spices, and light squeeze of lemon. I left the sauce on top for the photo below, but it stirs in nicely and clings to each noodle.
This post is sponsored by Ripple Foods. However, the opinions, ideas, results, photo, and recipe are all my own. Also, my review was unsponsored and unbiased, as usual. I purchased the product myself and did the write up purely to provide more extensive information to dairy-free consumers.
Special Diet Notes: Basic Dairy-Free Bechamel
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
Basic Dairy-Free Bechamel
Ingredients
Method
- Melt the buttery spread in a small saucepan over medium heat.
- Whisk in the flour until smooth and bubbly.
- Gradually add the half & half, while whisking, until smooth.
- Gradually add the water, while whisking, until smooth.
- Whisk and cook until thickened to your desired consistency. If it thickens too much, whisk in a little more water.
- Season with the salt and pepper or nutmeg (if using).
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and whisk until smooth before using. Add more water, if needed.
Notes
Tried this recipe?
Let us know how it was!
46 Comments
I can’t find half and half. Just the original tried to make it twice and both times it had lumps. What buttery spread is best to use. I need to make it gluten and dairy free.
As noted, using milk beverage will get mixed results. Some brands, particularly those with protein as an added ingredient (ie pea protein) tend to separate and clump. Also, if you use a different gluten-free flour, or a flour blend, the results can be iffy. The buttery spread is the one ingredient that doesn’t matter too much. Most brands will perform similarly, some are just saltier than others. I’ve used Country Crock Plant Butter, Earth Balance, and Miyoko’s with good results. As for the milk beverage, I like to use So Delicious unsweetened coconut milk beverage in recipes like this if a thicker alternative isn’t available. Or, I do homemade cashew milk.
I love this sauce and use variations of it for different recipes! My favorite is a creamy ham and potato soup that I make. I use the Ripple Half & Half. Have you ever tried to freeze the sauce? I’m wondering how it would be once thawed and reheated.
I honestly have not! We usually just make enough as needed.
What about Trader Joe’s Coconut Creamer?
That’s not a product I’ve ever tried cooking with, so I can’t tell you how it would perform. If it’s completely unsweetened, you can try it!
I just tried the Dairy free roux and it was more sweet than a regular flour and cream roux. I was trying to make a dairy free cream of ham on toast for my kids.
It didn’t taste like the regular rouxs. I used Earth balance soy free butter, GF flour, a creamy plant based milk (silk Oat Yeah brand).
The sweetness is from the milk beverage you used. Oat milk is often sweet, even if unsweetened, due to the processing. Remember to taste the milk beverage and make sure it isn’t sweet at all.
Can you use almond milk or non dairy yogurt?
I don’t personally recommend dairy-free yogurt in this recipe. Almond milk should work in theory. You can use all almond milk, 1 cup, in place of the water and “half and half.” Different brands of milk beverages perform and taste differently. So it’s possibly that you might have issues with curdling, thickness, and / or taste (a notable almond flavor, for example). I would use an unsweetened plain version with as few ingredients as possible for best results.
Hello Alisa,
I was gonna try this recipe next week and then i wanted to try it with a cheesier flavor by adding nutritional yeast. Do you think it would work, and how much do you think i’ll need? Will i have to add anything else to it? Thank you for all your recipes, they’ve helped us out over the years with a highly allergic daughter with Eosinophilic esophagitis.
I think that could work! I always say to start with a small amount of nutritional yeast – you can always add more. Maybe start with a tablespoon, taste test, and add more until it reaches the taste you are looking for. Some things that can help round out the flavor when adding nutritional yeast are more salt (seriously, don’t underestimate salt when making something cheesy!), lemon juice (not too much), or miso (just a little, like a 1/2 to 1 teaspoon; you can use a soy one or soy-free). But you might like it with just some nutritional yeast and a little more salt. That’s often enough.
I used regular Ripple and had no problem. I also used it in my au gratin potatos. I loved this recipe! Thank you so much.
Fantastic, and glad it worked out so well for you – and your feedback is appreciated.
Alisa, Can’t seem to find the half and half, do you think I could use the RIPPLE milk and add more butter and rice flour to make it thicker? I want to use the sauce for a white lasagna.
Hi Rima, unfortunately, the Ripple milk tends to thicken strangely. I did test it. Milk beverages with a fair amount of added protein don’t tend to work as well in sauces and similar heated recipes. I richer milk beverage that doesn’t have protein added should work though.
Camt wait to try it. Four f out my daughter has a dairy sensitivity a couple months ago. Been difficult to make meals sometimes as iij have been craving a cream pasta lately!! Excited to give this a try.
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This is such a great recipe to have on hand!
I haven’t tried Ripple brand yet. It’s at my local Whole Foods, now I definitely need to buy it and make this sauce.
It’s amazing what dairy free products they have these days! I can’t even imagine in 10 more years! Great use of the half and half!
Right? I’ve been amazed by all that’s come out!
I love making Bechamel sauce. Just like you mention I use sweet white rice flour and it turns out perfect!
It’s a magic gluten-free ingredient that I don’t think enough people know about!
This sauce looks amazingly smooth and creamy. And it’s so easy! Everyone should have a good bechamel sauce in their basket.
It is SO easy.
I love Ripple’s half & half creamer! Now I have another yummy way to use it. Thanks Alisa, this looks delicious.
There are just too many yummy ideas 🙂
Do you find that dairy-free half and half can be equally replaced by coconut cream, or is one thicker/different than the other?
I think by light or full-fat coconut milk (depending on the thickness you want), but coconut cream would be a little too thick. I do find that coconut milk is a little too pronounced in flavor on its own, so when I’ve used it like this, I stick with light coconut milk. It’s got enough body, but is smoother and not quite as pronounced. Then compliment with seasonings.
I haven’t had a good vegan bechamel in years….so glad that’s fixin to change. 🙂
Yes indeed!
I love that you tested this in dairy-free bechamel. It’s so true that not every dairy-free milk works. Thanks for the gluten-free option!
It really is. I’ve had some serious flops – everything from watery to gooey!
I love the versatility of this dairy feee half and half. Looks like a great sauce to have in rotation. Can’t wait to try!
Yes, it is! Very versatile depending on your needs.
I love creamy sauces like this. I can’t wait to give your recipe a try!
I hope you enjoy it Dianne!
bechamel is one of my favorites, and one of the first sauces I ever learned how to make! this looks SO good.
Thanks Kristina! I think you’ll like this version but I bet you already make a killer vegan bechamel 🙂
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I’m new to cooking dairy-free and have been wishing there was a dairy-free half and half! I checked out the store locator and see that the Albertsons stores near me carry at least some of their products, so I’m hoping I can pick up the half and half there!
I hope you find it Michelle! It’s got a very impressive consistency and we liked the flavor, too. But best of all, it doesn’t “break” like a lot of milk beverages.
Thank you! I want to try this. I see how you added the nutritional yeast, which would make it taste cheesy, but I’m guessing to make a cheesy sauce, you could also add in shredded dairy-free cheese of choice.
Yes, you can add a shredded dairy-free cheese. I just heated with nutritional yeast and seasonings to taste 🙂