Vegan Bechamel Sauce for Ravioli

Sometimes the evolution of culture is present on a plate of food. From a French traditional béchamel to a modern Vegan Bechamel Sauce that is just as creamy on top of grain-free butternut Cappello's ravioli.

Now, why am I making this vegan version you may ask, well my husband can not have dairy products anymore. Even though he can eat meat but dairy is out. So we have to substitute milk for a dairy-free recipe that makes this delicious sauce.

I also wanted to introduce you to something that I buy for a quick meal sometimes. The Cappello's Butternut Squash Ravioli, which is my favorite for a rich flavor of fall along with this creamy white sauce.

This French classic white sauce is a basic white sauce that will make so many things such as vegan lasagna, creamy mushroom pasta, veggie bakes, and let us not forget the most popular Mac & Cheese.

Even though I am not a vegan for health reasons, I do love experimenting with vegan options and love making my own. It's the easiest way to get tons of vegetables and nuts into a diet with one bite.

The only difference from the original recipe of a regular bechamel is the traditional milk and butter. Now, non-dairy milk is not all the same. That is what will give you the most flavor when making this vegan béchamel recipe.

Different Dairy-Free Milk

Here is the store-bought milk that I have bought and tried and somewhere not so great with tons of ingredients for plant milk which are not always the best. I always try to have unsweetened milk.

• Cashew milk - this is my favorite and I buy > Elmhurst 1925 Milked Cashews.
• Almond Milk - can have a tart taste but this is the one that I like best > Pacific Foods Almond Beverage
• Oat Milk - I do not like it at all, I'm also convinced it bloats me and makes me gain weight. No recommendation.
• Nut Milk - This is pretty good if you live by Trader Joe's > Unsweetened Almond, Cashew & Macadamia Nut Beverage
• Soy Milk - I have tried much different soy milk and they tend to bloat me, I am unable to recommend one.

Grocery Stores Items

• plant-based milk, I used the Elmhurst 1925 Milked Cashews
• all-purpose flour
• extra virgin olive oil
• salt
• garlic powder
• nutritional yeast

Step By Step for Vegan Bechamel Sauce

No need for any special equipment to make this easy recipe except for a whisk and a medium saucepan.

• In a medium saucepan, warm up the olive oil.

• Add the flour, whisk and cook for about 2 minutes until the mix starts to bubble.

• Add milk gradually to the flour mixture and keep stirring with a whisk on medium heat or lower if the heat is too high.

• Then add the salt and nutritional yeast and mix for about 5 minutes, until the sauce thickens. Add more milk if needed.

• It should be creamy, smooth, and not a thick white sauce.

• The sauce will keep thickening while it cools so stop cooking once it pours like gravy.

Variations

There are different flours that can be used and it really depends on your tastebuds. Here are some of the popular flours to use for a grain-free version

• almond flour
• coconut flour
• chickpea flour

Tips And Tricks

When it begins to cool your béchamel will become thicker. To make it thinner add a little more plant milk and warm it up again. As you mix and add more milk the lumps tend to disappear.

Amzchefs 2 Burner Built-in

I used this portable stove stop from Amzchef to make the vegan bechamel sauce and boil the ravioli. It was sent to me for a product review and I have to say I love it.

Great for keeping things warm using it outside for cooking or taking it camping. It's a great gift for the outdoor cook. I also use it when I need a few extra burners for the holiday fest. More Info > AMZCHEF 12 inch 2 Burner Built-in Induction Hob 3300W

Frequently Asked Questions

Can I make it ahead of time?
I always make this at the same time as my meal. The main reason is, it is so easy to make that it takes no time.

Have Leftovers?
Yes, I have had leftover bechamel sauce that I have warmed up and poured over broccoli or green beans.

That's it for now, I hope you love this recipe as much as I enjoy eating it. See ya next time as my quest continues in search of the perfect bite!

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