If you’re looking for a rich and creamy pasta sauce, this vegan bechamel is for you! To veganize this classic white sauce, we just need to make a couple tweaks. Simply swap butter with plant-based buttery sticks and use your favorite non-dairy milk alternative.
This creamy vegan sauce recipe is inspired by one of the French mother sauces. It’s quick and easy, taking just 20 minutes to whisk together. Start by creating a roux, then season the sauce, let thicken and serve. It makes a great base sauce for lasagna or other dishes that require a white sauce.
Vegan Bechamel Recipe
Ingredients
- 3 tablespoons vegan butter-style sticks
- 2 tablespoons all-purpose flour
- 1-1/2 cups unsweetened refrigerated soy milk
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Dash ground nutmeg
- Hot cooked pasta
Editor’s Note: Our Test Kitchen used Earth Balance vegan buttery sticks.
Tools
- Enamel Saucepan: Our vegan white sauce requires just one pot. This saucepan is the perfect size for warming liquids and making sauces.
- Nutmeg Grater: Freshly ground nutmeg has a heartier and more intense aroma than pre-ground nutmeg from the store.
- Flat Whisk: A flat whisk is designed to be used in shallow pans and can function as both a spatula and whisk for making sauces.
Directions
Step 1: Create a roux
In a small saucepan, melt vegan butter over medium heat. Stir in flour until smooth; gradually whisk in soy milk. Bring to a boil, stirring constantly.
Step 2: Season the sauce
Remove from heat; stir in nutritional yeast, salt, pepper and nutmeg until smooth.
Step 3: Let thicken
Let the sauce rest three minutes or until thickened. Keep things simple and serve with your favorite pasta or use it for a rich white sauce lasagna when you’re hosting a big group.
Vegan Bechamel FAQs
Can I make vegan bechamel sauce gluten-free?
To make vegan gluten-free bechamel sauce, simply replace the all-purpose flour with your favorite gluten free 1-to-1 flour.
How do I store vegan bechamel?
Store leftover vegan bechamel sauce in an airtight container in the refrigerator for three to five days. You can also store in the freezer for up to three months. The sauce is best reheated in a saucepan over medium heat, whisking occasionally, until warmed through. If the sauce is too thick, add non-dairy milk one tablespoon at a time.
Want more quick and easy weeknight meal ideas? Try these other vegan pasta sauce recipes next!
The post How to Make Vegan Bechamel Sauce for the Creamiest Pasta Dishes Ever appeared first on Taste of Home.
source https://www.tasteofhome.com/article/how-to-make-vegan-bechamel-sauce/
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