Makes 375 ml (12 fl oz) The vegan version of the classic white sauce, this can be used as the basis of a creamy vegetable sauce. It's also good in a pie filling with ingredients such as spinach or mushrooms. For a cheese-style sauce, stir in 125 g (4 oz) cheddar-style vegan "cheese" after the sauce has thickened.

Makes 375 ml (12 fl oz)
The vegan version of the classic white sauce, this can be used as the basis of a creamy vegetable sauce. It’s also good in a pie filling with ingredients such as spinach or mushrooms. For a cheese-style sauce, stir in 125 g (4 oz) cheddar-style vegan “cheese” after the sauce has thickened.

Ingredients

  • 3 tbsp soya margarine
  • 3 tbsp plain flour
  • 375 ml (12 fl oz) soya milk
  • pinch ground nutmeg
  • sea salt and white pepper

Directions

  1. Melt the butter in a saucepan, then stir in the flour and cook over low heat for 2 minutes, stirring constantly.
  2. Slowly add the soya milk, increase the heat slightly and bring to the boil, stirring until the sauce thickens.
  3. Add the nutmeg and season to taste with salt and pepper.

Gluten and Soya Free Variation

Makes 3.5 cups

Ingredients

  • 3 cups almond milk (or any other nut milk you fancy)
  • 1 tsp salt
  • ¼ cup nutritional yeast
  • 2 tbsp arrowroot flour (if you want it thicker add 3 tbsp)
  • 2 tbsp olive oil
  • 2 cloves garlic / ¼ brown onion
  • ½ lemon juice
  • ½ cup macadamias or cashews, soaked overnight (or at least 2 hours)

Directions

  1. Combine all ingredients in a blender.
  2. Using a medium saucepan, add in the cream sauce over medium-high heat.
  3. Stir/whisk for 5 – 10 minutes until it is thickened to your liking.
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