Vegan Béchamel Sauce

Béchamel sauce is also known as white sauce, and is one of the mother sauces of French cuisine. Vegan Béchamel could also be called vegan white sauce—for all I know—and is one of the mother sauces of elegant-but-lazy vegan cuisine.

This version is also soy-free, for those of you who can’t get down with those little hairy green beans.

For a gluten-free version, substitute a gluten-free flour mix for the flour, or use 2 t of a whole-wheat gluten-free flour (e.g. brown rice) and 1 t of a starchy gluten-free flour (e.g. white rice).

This whisks together in a pan in minutes, so you can be pouring it over your sweet potato and kale gratins to vegan lasagnas in no time at all.

Do note, however, that you’ll have to soak the cashews for a while to get them soft. I usually start them while unpacking groceries. Feel free to substitute 3/4 c non-dairy creamer instead, but I really love cashew cream.

Vegan Béchamel Sauce Recipe

By M. M. Cassidy Published: July 5, 2011

  • Yield: 1 Cup
  • Prep: 20 mins
  • Cook: 5 mins
  • Ready In: 25 mins

Béchamel sauce is also known as white sauce, and is one of the mother sauces of French cuisine. Vegan Béchamel could also be called …

Ingredients

Instructions

  1. Remember to soak the cashews, if using, if you haven't already.
  2. Melt the EB in a small saucepan over medium heat.
  3. Add the flour and whisk constantly until the flour turns light brown and begins to smell toasty.
  4. Drain and rinse the cashews, then blend with 3/4 c water until very smooth. To test, stop the blender and rub some between your fingers. If it doesn't feel grainy, then it's done.
  5. To the saucepan, add the cashew cream and the rest of the ingredients. Whisk well to combine.
  6. The sauce should coat the back of a spoon, but should run from a spoon when poured. To thicken, add a dash more nutch; to thin, add water a teaspoon at a time.

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