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Creamy Béchamel Sauce (Solanine-Free + Fungus Protocol Approved)

Updated: May 8

I’m pretty obsessed with this sauce. It works great on rice and all pasta, but to keep this recipe solanine-free, I put it on top of hearts of palm pasta.


  • 30 g pasture-raised, organic butter

  • 3 tbsp coconut flour (I use this brand)

  • 400 ml full-fat coconut milk (I love this brand)

  • 2 garlic cloves (thinly sliced, NOT minced. Sliced garlic creates a completely different flavor profile than minced garlic) omit if avoiding garlic

  • 1/4 tsp nutmeg

  • 1/2 tsp sea salt

  • A few dashes of black pepper


  1. Over low heat, mix together coconut flour, butter and garlic until a paste forms. Stir constantly so it does not burn.

  2. Once a paste has formed, slowly mix in the coconut milk and stir.

  3. Add in salt, ground nutmeg and black pepper and mix (I like to use a whisk to make sure all the ingredients get mixed thoroughly and do not clump)

  4. Let sit over low heat for 15-20 minutes, stirring consistently, allowing the flavors to settle.

  5. Serve over your favorite solanine-free base and enjoy! I used hearts of palm pasta.

  6. Keep leftovers in the refrigerator for up to 3 days.

God Bless!


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