Vegan Bechamel Sauce
Vegan Béchamel Sauce that is creamy and silky to go on top of grain-free butternut squash ravioli with sprinkled toasted walnuts.
Servings: 2 cups
Calories: 282kcal
Equipment
- 1 Whisk
- 1 Medium Sauce Pan
Ingredients
- 2 cups cashew milk
- ¼ cup all-purpose flour
- 3 tablespoon extra virgin olive oil
- ½ teaspoon salt
- 1 tablespoon nutritional yeast optional
Instructions
- 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.
Video
Notes
- When it begins to cool your béchamel will become thicker.
- To make it thinner add a little more cashew milk and warm it up again.
- As you mix and add more milk, the lumps tend to disappear.
Nutrition
Serving: 2cups | Calories: 282kcal | Carbohydrates: 14g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 742mg | Potassium: 92mg | Fiber: 1g | Sugar: 0.04g | Calcium: 3mg | Iron: 1mg