Cheesy-Vegan-Béchamel-sauce

Vegan ‘Cheese’ Sauce

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Clock Icon for Prep Time 5 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

This tasty vegan ‘cheese’ sauce is fantastic for making your kids a yummy plant-based Mac n’ Cheese, or anything else that could benefit from a creamy, cheesy tasting sauce, think cauliflower or broccoli, or...


Ingredients

  • ¼ cup vegan butter (See Ann’s Tips)
  • ¼ cup flour
  • 4 cups soy milk
  • 1 tablespoon Dijon Mustard
  • ½ cup nutritional yeast
  • ½ teaspoon garlic powder (optional)
  • ½ teaspoon salt
  • Freshly ground black pepper

Nutrition Facts

Calories

394 cals

Fat

23 g

Saturated Fat

17 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

29 g

Sugar

14 g

Fiber

9 g

Protein

25 g

Sodium

450 mg

Directions

  1. In a medium saucepan, melt butter over medium heat. When butter is melted, using a wooden spoon, add in all the flour and stir until combined
  2. Continue to cook the butter and flour mixture for about 2 minutes, or until it develops a slight nutty flavor
  3. While mixing with a whisk, begin to add the soy milk to the pan with the butter and flour mixture. Start with a slow pour and gradually speed up. Continue until all the milk is added
  4. Whisk the mixture every couple of minutes, making sure to get the bottom of the pan so the flour can’t burn. Be careful to never let the mixture boil
  5. After 8-10 minutes, the mixture will be thick enough to coat the back of a spoon. Stir in the mustard, the nutritional yeast, garlic powder if using and the salt. Add a grind or 2 of black pepper. Taste for salt and adjust the seasoning. It’s ready for use.

Chef Tips

You can use vegan ghee instead of vegan butter.

If you think your sauce needs more flavor,  1/2 teaspoon of garlic powder will do the job without any extra salt.

To give your sauce to have a more cheesy yellow color, stir in 1/4 teaspoon of turmeric with the flour.

If you don’t have a whisk, you can use a spoon to add in the milk. Stir vigorously and constantly to prevent lumps from forming.

 

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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