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–+ servings
white sauce being poured onto of lasagne.
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5 from 3 votes

Vegan White Sauce (Béchamel)

Made in two minutes, this is seriously simple to make and tastes incredible!
Prep Time1 minute
Cook Time1 minute
Total Time2 minutes
Course: Sauce
Cuisine: British, Italian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Author: James Wythe
Cost: £4.75

Equipment

Ingredients

  • 200 g cashews (if you don't have a strong blender, you would need to soak these in hot water for 10 minutes before)
  • 4 tbsp nutritional yeast
  • 1 tsp dried basil
  • 1 clove garlic
  • 2 pinch salt
  • 4 pinch pepper
  • 200 ml unsweetened almond milk I used almond
  • 1 tbsp olive oil

Instructions

  • Firstly, add all of the ingredients into a small blender
  • Then, blend until smooth (roughly 2 minutes)

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Simply place in a sealed container in the fridge overnight. You can either reheat in the oven or air fryer the next day for lunch or dinner.
To Freeze: I wouldn't recommend freezing this sauce as it will change it's consistency.
Tip 1: If you don’t have a high powered blender then soak the cashews in hot water for 10 minutes to get a creamy sauce.
Tip 2: Nutritional yeast is there to add a "cheesy" flavour to the bechamel. You can find it in most supermarkets now.
Tip 3: If your sauce comes out quite thick this can be due to a different brand of almond milk being used. If it's thick just loosen with more milk until pourable.

Nutrition

Calories: 149kcal | Carbohydrates: 6g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Fiber: 2g | Sugar: 1g