Nut-Free Vegan Lemon Cream Sauce

Name: Nut-Free Vegan Lemon Cream Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 4 tablespoon vegan butter; 3 tablespoon all-purpose flour; ½ cup dry white wine; Juice from half of a large lemon; 1 cup plant-based milk; ½ cup Vegan Parmesan Cheese; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried parsley; ¼ teaspoon ground black pepper; ½ teaspoon Smoked Salt; ¼ teaspoon red pepper flakes; ¼ cup finely chopped basil

User Reviews

4.8

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 servings
Calories
136 kcal
Course
Condiments
Cuisine
American, Vegan

Nut-Free Vegan Lemon Cream Sauce

Demi Foster

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An easy and delicious dairy-free and nut-free lemon cream sauce that pairs well with pasta, rice, or a portobello mushroom steak.

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Ingredients

Servings

4 tablespoon vegan butter
3 tablespoon all-purpose flour see note
½ cup dry white wine
Juice from half of a large lemon
1 cup plant-based milk not coconut milk
½ cup Vegan Parmesan Cheese we use Violife
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
¼ teaspoon ground black pepper
½ teaspoon Smoked Salt or a dash of liquid smoke and ¼ teaspoon sea salt
¼ teaspoon red pepper flakes see note
¼ cup finely chopped basil

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Instructions

Make the Roux
In a large sauce pan, melt the 4 tablespoon of butter on medium-high heat until it begins to bubble.
Vigorously whisk in the 3 tablespoon of flour. It will form clumps. Keep whisking until it turns golden brown.
Make the Cream Sauce
Whisk in the ½ cup of white wine. Whisk until the large lumps begin to break down.
Add the juice from half of the lemon and slowly pour in the 1 cup of plant milk and keep whisking until the sauce is smooth and velvety.
Stir in the ½ cup of grated vegan parmesan until it’s combined and bring to a low boil, then reduce the heat to simmer.
Add the 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of dried parsley, ¼ teaspoon ground black pepper, ½ teaspoon smoked salt (or ⅛ teaspoon of liquid smoke and ½ teaspoon sea salt), and ¼ teaspoon of red pepper flakes (optional), and stir until fully combined.
Stir in the basil until fully combined and serve.
Enjoy!

Notes

The Nutrition Facts are an estimate only.
Use a high quality flour, we use Wondra flour for sauces and gravies. See the content in the post and click the link to learn more.
DO NOT use coconut milk in this recipe. It will ruin the flavor.
For a thinner sauce, slowly whisk in more plant milk until you get the desired consistency.
The red pepper flakes add a slight kick of heat to the sauce. Omit if you’re not into spicy food.
Serve this sauce over pasta, rice, or a portobello mushroom steak.

Nutrition Information

Show Details

Serving 3tablespoon Calories 136kcal (7%) Carbohydrates 8g (3%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 2g (10%) Sodium 371mg (15%) Potassium 76mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 590IU (12%) Vitamin C 3.1mg (3%) Calcium 65mg (7%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 136 kcal

% Daily Value*

Serving	3tablespoon
Calories	136kcal	7%
Carbohydrates	8g	3%
Protein	2g	4%
Fat	9g	14%
Saturated Fat	2g	10%
Sodium	371mg	15%
Potassium	76mg	2%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	590IU	12%
Vitamin C	3.1mg	3%
Calcium	65mg	7%
Iron	0.6mg	3%