Making a vegan cheese sauce really couldn’t be easier.
You start off with a basic vegan white sauce – also called Bechamel Sauce (sounds so fancy!).
And then with just a few added extras, it magically turns into cheese sauce!
There are just 3 basic ingredients – oil, flour and plant-based milk (I used soy milk) to make your basic white sauce.
To that you add some salt, black pepper, mustard (great for adding a cheesy flavor don’t even ask me why – I have no idea – but really it works!) and some nutritional yeast.
If you really want to go crazy, you can even add in some grated vegan cheese for extra cheesiness and you have the most divine vegan cheese sauce.
Use this wherever cheese sauce is required, in your lasagna, for a mac and cheese sauce, over some vegan ‘meats’ or just to jazz up your veggies like nothing else.
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- 3 Tbsp Olive Oil
- 2 Tbsp All Purpose Flour
- 2 cups Soy Milk (or other non-dairy milk)
- 1 tsp Yellow Mustard
- Sprinkle Black Pepper
- Sprinkle Sea Salt
- 4 Tbsp Nutritional Yeast
- Grated Vegan Cheese (optional)
- Add the olive oil to a pot on the stove and turn the heat to medium high.
- When the oil begins to heat up, sift the flour and add to the oil, stirring briskly all the time.
- Fry the flour and oil together - stirring constantly for 4 minutes.
- If it starts to stick, turn your heat down.
- After four minutes add in all the soy milk at once. Stir vigorously.
- Continue to stir until the sauce begins to thicken.
- You will usually reach the right thickness a few minutes after the sauce has reached boiling point.
- When it has reached the desired thickness remove from the heat (bear in mind that it will continue to thicken as it cools).
- Stir in the mustard, salt, black pepper and nutritional yeast.
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