Want a thick, creamy sauce for your chicken meals without dairy? This dairy-free chicken sauce is the perfect solution! Made with simple pantry staples, it delivers all the richness you crave—without the dairy. For more flavorful options, try our low-sodium chicken gravy or dairy-free chicken pasta.
I created this dairy-free chicken sauce after my daughter developed a dairy sensitivity, determined not to lose flavor or texture in our meals. The result? A smooth, flavorful sauce that’s now a family staple. It’s my go-to for a quick, delicious dinner everyone can enjoy. For more dairy-free options, try our white chicken chili, cream chicken, or low-salt chicken marinade.
What You'll Love About This Recipe
- Quick and Easy - Ready in under 15 minutes with just a few simple steps
- Allergy-Friendly - Perfect for those with dairy allergies or following a dairy-free lifestyle
- Versatile - Works beautifully with pasta, vegetables, or as a gravy for chicken and potatoes
Recipe Ingredients
This dairy free chicken sauce comes together with just a handful of simple ingredients that create magic when combined:
- Non-dairy milk (almond, soy, or coconut)
- Vegan butter or oil
- Fresh garlic
- Dried herbs (thyme and basil)
- Salt and pepper
- Nutritional yeast (optional)
- All-purpose flour
- Dairy-free chicken broth
Ingredient Notes
- Non-Dairy Milk - For the creamiest results, I recommend using unsweetened almond milk or full-fat coconut milk. The coconut milk will give a slightly sweeter flavor that works wonderfully with the herbs.
- Nutritional Yeast - This optional ingredient adds a subtle cheesy flavor that makes the sauce taste more indulgent. Don't skip it if you're missing that cheese factor!
- Chicken Broth - Double-check your broth ingredients, as some commercial brands contain dairy derivatives. Look for ones specifically labeled dairy-free or make your own.
How to Make Dairy Free Chicken Sauce
For the complete recipe with exact measurements, scroll down to the printable recipe card. Here's a quick overview of how to make this creamy dairy free chicken sauce:
- Prepare the base - Heat vegan butter or oil in a saucepan and sauté minced garlic until fragrant
- Create the roux - Add flour and whisk continuously for about a minute to avoid lumps
- Add liquids gradually - Slowly pour in non-dairy milk and chicken broth while whisking constantly
- Season and simmer - Add herbs, salt, pepper, and nutritional yeast if using, then simmer until thickened
- Finish - Remove from heat once desired consistency is reached
Pro Tips
For the silkiest, most flavorful dairy free chicken sauce, always whisk continuously when adding your liquids to prevent lumps from forming. I'm not saying this is addictive, but I've made it three times this week because once you master this technique, you'll want to use it on everything!
Storage and Reheating
- Refrigeration - Store leftover sauce in an airtight container in the refrigerator for up to 3 days. The sauce will thicken when chilled.
- Reheating - Gently warm the sauce over low heat, adding a splash of non-dairy milk or broth to thin it out if needed. Whisk constantly while reheating.
- Freezing - This sauce can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.
Additions & Substitutions
Additions:
- Add ¼ cup of dairy-free cream cheese for an extra rich and tangy flavor
- Stir in 1 tablespoon of Dijon mustard for a delicious depth of flavor
- Mix in sautéed mushrooms for a "cream of mushroom" style sauce
Substitutions:
- Replace all-purpose flour with gluten-free flour blend for a gluten-free version
- Substitute chicken broth with vegetable broth for a completely vegan sauce
- Use avocado oil instead of vegan butter for a different flavor profile
FAQs about this Dairy Free Chicken Sauce
How do you thicken sauce without milk?
What can you use instead of milk to marinate chicken?
How to make a creamy sauce from scratch?
What Can I Serve with this Dairy Free Chicken Sauce?
This versatile dairy free chicken sauce pairs beautifully with so many dishes! Try it over pasta with grilled chicken, as a gravy for mashed potatoes, or as a creamy base for casseroles. It also makes an excellent sauce for steamed vegetables or as a topping for plant-based protein dishes.
If you try this recipe, I'd love to hear how it turned out! Please leave a comment below and share your experience. Your feedback helps me create even better recipes for you!
You May Also Like
- Creamy Chicken with Spinach (Low-Carb)
- Low-Carb Chicken Alfredo
- Low-Fat, Low-Salt Chicken Cheese Steak
- Diabetes-Friendly Chicken Parmesan
Dairy-Free Chicken Sauce
Equipment
- Saucepan
- Whisk
Ingredients
Dairy-Free Chicken Sauce
- 1 cup non-dairy milk almond, soy, or coconut milk
- 2 tablespoons vegan butter or oil such as coconut oil or olive oil
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup nutritional yeast optional, for cheesy flavor
- 2 tablespoons all-purpose flour
- ¼ cup chicken broth make sure it's dairy-free
Instructions
- In a medium saucepan, heat the vegan butter or oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Sprinkle the flour into the saucepan and whisk continuously to avoid lumps. Cook for about 1 minute to create a light roux.
- Slowly pour in the non-dairy milk and chicken broth, whisking constantly to prevent lumps. Bring the mixture to a simmer.
- Add the thyme, basil, salt, and pepper. If using nutritional yeast for a cheesy flavor, add it now. Continue to simmer until the sauce thickens to your liking, stirring occasionally. This should take about 5-7 minutes.
- Once the sauce has reached the desired consistency, remove it from the heat. You can use this sauce immediately or store it in the refrigerator for up to 3 days.
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