Things will become smooth and delicious later on in the process - I promise (and have I EVER let you down!?). Don't be alarmed if the butter appears to split at this stage, it's just the flour soaking up the moisture. Be sure to use plain white flour for this recipe. Next we add our flour and give things a really good whisk. It can be margarine or even vegetable oil if you don't have access to vegan butter - I just find that vegan butter makes the final dish a little creamier. Ok let's start this roux rolling! To make our roux (the paste that makes our sauce beautifully thick and creamy) we're going to melt some vegan butter. For a cute variation, if you want your sauce super cheesy flavoured, whisk in 2 tablespoon nutritional yeast and ½ teaspoon mustard powder at this stage. The plant milk is the main body of this sauce, so this is really where most of your flavour is coming from. We then leave this all to infuse for a good 10 mins. Then we switch off the heat and add half an onion, some nutmeg and a bay leaf. We're going to carefully bring out plant milk of choice (I suggest soy) ALMOST to the boil. Part of me wants to describe this as an optional step, but the flavour benefits of this extra 10 minute process just really take things to the next level. If not, hey! Welcome! You're the best!! I'm gonna talk you through the process behind a perfect vegan white sauce right now! 1. It's amazing how cheesy it makes things look, despite there being ZERO cheese involved! How do I make vegan bechamel sauce!?Īs always, the FULL RECIPE is at the bottom of the page - scroll on down if you're in a hurry. It takes ANY pasta dish and makes it SPECTACULAR! Same goes for any chunky stew or moussaka - vegan bechamel TRANSFORMS things before your very eyes.
In the picture above it's on spaghetti bolognese and I DON'T CARE WHO KNOWS IT! Obviously I love how versatile this recipe is, but the true magic of this vegan white sauce comes when you BAKE IT! It almost doesn't matter what you put it on. How can we even START to talk about veganising the CLASSICS without a decent vegan bechamel sauce (or vegan white sauce if you're classy)!? I've mentioned before that I often overlook the recipes I use the most and forget to share them with you, and this is one of em! I use this recipe about seventeen times per hour (slight exaggeration but actually pretty accurate).Ī decent bechamel unlocks SO many recipes for ALL cooks, so likewise, a VEGAN bechamel does the same! Think about the moussaka you could make!? Or the improvised but irresistible pasta bakes, thrown together and topped with, you guessed it, VEGAN BECHAMEL! The possibilities are endless! Here I come vegan white sauce heaven! Jump to Recipe Print Recipe Smooth, delicious vegan bechamel sauce (aka vegan white sauce) with a whole bunch of uses! Ideal for moussaka, lasagna and even baked mac and cheese!
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