Nut-Free Vegan Lemon Cream Sauce
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
136 kcal
-
Course
Condiments
Nut-Free Vegan Lemon Cream Sauce
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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
- 4 tablespoon vegan butter
- 3 tablespoon all-purpose flour see note
- ½ cup white wine dry
- lemon juice from half of a large
- 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 parsley dried
- ¼ teaspoon black pepper ground
- ½ teaspoon smoked salt or a dash of liquid smoke and ¼ teaspoon sea salt
- ¼ teaspoon red pepper flakes see note
- ¼ cup basil finely chopped
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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