Vegan Bechamel Sauce (White Sauce)
Our Vegan Bechamel Sauce is a staple recipe that can be used for pasta dishes, lasagna, moussaka, cannelloni, and many other basic recipes that you can now make plant-based or dairy free.
Servings: 2 cups
Calories: 480kcal
Ingredients
- 100 g cashews presoaked
- 400 ml water
- 1 tablespoon nutritional yeast
- 40 g vegan butter
- 40 g all purpose flour
Instructions
- Leave the cashews soaking in hot water for 20 minutes. Then drain and rinse the cashews.
- Add the soaked cashews to a blender jug with the water and nutritional yeast. Blend until you have smooth milk.
- Using a medium saucepan or small pot, add the butter and melt it at low heat.
- Keep the pan or pot at low heat and slowly add the flour. Using a wooden spoon or whisk keep whisking while adding the flour to make sure no lumps are formed.
- Pour the cashew milk while you keep stirring.
- Stir for 3-5 minutes until the bechamel has thickened to the desired consistency.
Notes
- If you find that the bechamel is too thick, you can always add some plant milk. If the bechamel is too liquidy, keep cooking for 1 or 2 more minutes or bring the pot to medium heat.
Nutrition
Calories: 480kcal | Carbohydrates: 32g | Protein: 13g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Sodium: 146mg | Potassium: 432mg | Fiber: 3g | Sugar: 3g | Vitamin A: 764IU | Vitamin C: 0.3mg | Calcium: 28mg | Iron: 4mg