Vegan Béchamel Sauce Two Ways

Name: Vegan Béchamel Sauce Two Ways
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 5 servings
Ingredients: 4 to 5 large cloves garlic, minced; 1 tablespoon oil, optional; 2 cups plain, unsweetened, non-dairy milk; ¾ cup raw cashews; 2 Tablespoons nutritional yeast; 1 Tablespoon white miso; ½ teaspoon fine sea salt; dash of freshly grated nutmeg, optional; black pepper, to taste; 1 Tablespoon lemon juice

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5.0

9 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 15 mins
Servings
5 servings
Calories
170 kcal
Course
Main Course, Condiments
Cuisine
American

Vegan Béchamel Sauce Two Ways

Finn Russell

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Vegan béchamel is a dairy-free take on the classic white sauce. Instead of the usual method of using butter and flour, this sauce is made with non-dairy milk and cashews, for a creamy, gluten-free, multi-purpose sauce. Use it for lasagna, gratin, moussaka, or simply tossed with pasta and vegetables for a quick meal! See the Notes for a nut-free, more classically prepared vegan bechamel.Yield: makes about 2 cups

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Ingredients

Servings

4 to 5 large cloves garlic, minced About 2 rounded Tbsp
1 tablespoon oil, optional Or ¼ cup vegetable broth
2 cups plain, unsweetened, non-dairy milk Such as almond, soy or cashew
¾ cup raw cashews Soak overnight or in hot water 1 to 2 hours if not using a high-speed blender
2 Tablespoons nutritional yeast
1 Tablespoon white miso or chickpea miso
½ teaspoon fine sea salt
dash of freshly grated nutmeg, optional
black pepper, to taste
1 Tablespoon lemon juice

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Instructions

Preheat a large saute pan over low heat, and add the oil. Once hot, saute the garlic for 2 to 3 minutes, stirring frequently.
Transfer the garlic to a blender. Add the milk, cashews, nutritional yeast, miso, salt, nutmeg, and black pepper. Blend on high speed until completely smooth. Taste and adjust the seasonings as desired.
If you're planning to use the sauce in another recipe where it will be cooked, such as lasagna, there's no need to heat the sauce now. Simply add the lemon juice to the blender, pulse to combine, and use the sauce in the desired recipe. Otherwise, pour the sauce into a large, heavy-bottom saute or saucepan. Cook over medium-low heat, whisking frequently, until thickened, about 5 minutes.
Whisk in the lemon juice, and taste for seasoning. Remove from heat. Toss with your favorite pasta and vegetables, and serve hot.

Notes

For the nut-free, "classic" vegan béchamel, you'll need:
Store vegan bechamel in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave. Or bring to room temperature to use in a recipe.
4 tablespoon vegan butter
¼ cup all-purpose flour
2 ¾ cups plain, unsweetened non-dairy milk, room temp
2 tablespoon nutritional yeast
¾ teaspoon fine sea salt
black pepper, to taste
dash of freshly grated nutmeg