Description
Versatile, tasty, thrifty, & made in 1 pot! This dairy-free bechamel sauce will be your go-to for all your creamy, cheesy pastas and more!
Ingredients
Units
Scale
- 1/2 shallot or 1/4 medium onion
- 3 cloves garlic, minced
- 3 tbsp vegan butter
- 3 tbsp white all-purpose flour
- 2 cups soy milk (or unsweetened plant milk of choice)
- 1/4 tsp salt
- optional: 2-3 tbsp nutritional yeast
- optional: 1/8 tsp nutmeg
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- In a small saucepan over low heat, melt your vegan butter. As your butter is melting, chop your onion and garlic.
- Once your butter has melted, add the onion and garlic. Stir and cook for about 2 minutes until fragrant.
- Slowly add the flour, 1 tbsp at a time, whisking quickly to fully incorporate the flour with the butter. When all your flour is added, cook, stirring for about 1 min.
- Slowly add your milk, ¼ cup at a time. Whisking vigorously to prevent clumping.
- When all your milk is added, stir in the nutritional yeast for “cheesiness”, salt, and nutmeg for flavour.
- Continue to stir until noticeably thickened, about 5 – 10 minutes.
- Add to lasagnas, baked ziti or other pastas as a “cheesy” white sauce. Store in the refrigerator for 4-5 days. If it becomes too thick simply stir in a bit more milk before reheating.
Notes
Cost Comparison: CAD $3.51 vs. $3.94 using dairy butter, dairy milk, and adding ½ cup shredded parmesan.
To make this Bechamel sauce the main sauce for a Mac n’ Cheese, use: 1 shallot, 4 cloves garlic, 5 tbsp vegan butter, 4 tbsp flour, 3 cups soy milk, and 5 tbsp nutritional yeast. Season with salt, pepper, nutmeg, or add some spice (like smoked paprika)!
Feel free to omit the nutritional yeast for a white sauce without the “cheesy” flavour. Doing so will bring your cost down to CAD $2.28.
- Category: Sauces & Dips
- Method: Stovetop, one-pot
- Cuisine: French