Vegan Béchamel Sauce Two Ways

Creamy white bechamel sauce in a pan with a wooden spoon resting.

Vegan Béchamel Sauce Two Ways

Prep Time 25

Cook Time 50

Total Time 1 15

Servings:5 servings

Author: Lori Rasmussen, My Quiet Kitchen

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

Ingredients
US Customary | Metric

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

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:

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

Preheat a large saute pan over medium-low heat and add the butter. As soon as the butter is melted whisk in the flour and cook for 1 minute. Whisk in the milk, nutritional yeast, salt, pepper, and nutmeg. Stirring constantly, cook at a low simmer until slightly thickened, about 5 minutes. Remove from heat. If a skin forms on top, simply whisk the sauce to smooth it out.

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.

Nutrition