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Nut-Free Vegan Lemon Cream Sauce
4.8 from 12 votes

Nut-Free Vegan Lemon Cream Sauce

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

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

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

    Cup of Yum
  1. Make the Roux
  2. In a large sauce pan, melt the 4 tablespoon of butter on medium-high heat until it begins to bubble.
  3. Vigorously whisk in the 3 tablespoon of flour. It will form clumps. Keep whisking until it turns golden brown.
  4. Make the Cream Sauce
  5. Whisk in the ½ cup of white wine. Whisk until the large lumps begin to break down.
  6. 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.
  7. 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.
  8. 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.
  9. Stir in the basil until fully combined and serve.
  10. 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

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: 6 servings

Amount Per Serving

Calories 136

% 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.