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Plant Based Bechamel

Bechamel

Vegan Béchamel is a creamy, dairy-free version of the classic French white sauce. Perfect for pasta, lasagna, and casseroles, this rich and velvety sauce delivers a smooth texture and subtle flavor with cashew and nutritional yeast. A must have staple for plant based cooking and to relish some comfort food.

Cooking time

Prep time
mins

Preparation Time

Cook time
mins

Serves
2

Method

Ingredients

  • 2 cups cashew.

  • 1 cup onion.

  • 2 cloves garlic.

  • 2 tbsp olive oil.

  • 1 1/2 cups vegetable stock.

  • 1/2 cup dry white wine.

  • 2 1/2 tbsp nutritional yeast.

  • 1 tbsp onion granules.

  • Pinch of freshly grated nutmeg.

  • Pinch of white pepper.

  • 1 tsp sea salt (optional).

Directions

  • Heat the pan to medium-low heat and add the olive oil.

  • Add the onions and sweat for at least 5-8 minutes to bring out the flavor until translucent.

  • Continue by then adding the garlic and sweat for an additional couple of minutes.

  • Transfer the cooked onions and garlic into the blender.

  • To finish the sauce, add the cashews, the remaining vegetable stock, white wine, garlic, nutritional yeast, onion granules, nutmeg, white pepper and salt (if using).

  • Blend on high speed until smooth.

  • Add more liquid if you choose to have a thinner consistency.

Note

*In a medium bowl, soak the cashews in water for 3 to 4 hours to soften. Strain, reserving the cashews and discarding the liquid.*

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