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Dairy Free Béchamel Sauce

Perfect with vegetables, pasta, or as a base for cream soups

We came up with this vegan white sauce when Dee Davis said that the vegetables she used for stuffing winter squash were combined with a béchamel sauce. It turned out quite tasty, and would be lovely with a plain grain, or with any steamed veggie.

Total prep & cook time: 20 minutes

8 Servings

Nutrition Data, 72g Serving: 79 cal, 58 cal from fat, 6g fat, 3g carb, 2g protein, 1g fiber, 80mg sodium, 1g sugars, low cholesterol, good source Vit K. Gluten Free. Estimated glycemic load 1

Ingredients:

2 Tbsp olive oil
2 Tbsp flour (chickpea or unbleached white flour)
2 Tbsp almond meal or ground cashews
2 cups almond milk or rice milk
1 low sodium bouillon cube
1/2 tsp dried marjoram leaf
Fresh ground pepper to taste
Optional: Salt to taste
Optional: 1 tsp chopped fresh rosemary, thyme or tarragon leaves
2 Tbsp minced fresh parsley

Directions:

Heat oil in a 4 quart saucepan on medium low
Stir in 2 Tbsp flour and 2 Tbsp almond meal or ground cashews, bouillon cube and marjoram
Heat and stir until the mixture starts to bubble
Add the almond or rice milk and stir with a whisk until the mixture thickens. Do not boil.
Season to taste with salt and pepper
Stir in the parsley

Cooking Tips:

It’s important to stir continuously while the sauce thickens to avoid lumpiness. If you don’t have a whisk and don’t feel like running out to get one, a fork will do in a pinch.

Many variations are possible with a sauce like this. We added parsley because it went well with with the root veggies we used to stuff our buttercup squash.

Ginger or mustard or cayenne would also be good in this recipe, or curry powder, or nutritional yeast and mild white miso to make it cheesy.

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