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Vegan Béchamel Sauce Two Ways

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat a large saute pan over low heat, and add the oil. Once hot, saute the garlic for 2 to 3 minutes, stirring frequently.
  2. 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.
  3. 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.
  4. 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

Nutrition Information

Calories 170kcal (9%) Carbohydrates 9g (3%) Protein 8g (16%) Fat 12g (18%) Cholesterol 0mg (0%) Sodium 355mg (15%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 170

% Daily Value*

Calories 170kcal 9%
Carbohydrates 9g 3%
Protein 8g 16%
Fat 12g 18%
Cholesterol 0mg 0%
Sodium 355mg 15%

* Percent Daily Values are based on a 2,000 calorie diet.