Quick And Easy Extra Creamy Dairy-Free Bechamel

Step 1

In a small saucepan over low heat, melt your vegan butter. As your butter is melting, chop your onion and garlic.

Step 2

Once your butter has melted, add the onion and garlic. Stir and cook for about 2 minutes until fragrant.

Step 3

Slowly add the flour, 1 tbsp at a time, whisking quickly to fully incorporate the flour with the butter. When all your flour is added, cook, stirring for about 1 min.

Step 4

Slowly add your milk, ¼ cup at a time. Whisking vigorously to prevent clumping.

Step 5

When all your milk is added, stir in the nutritional yeast for “cheesiness”, salt, and nutmeg for flavour.

Step 6

Continue to stir until noticeably thickened, about 5 – 10 minutes.

Step 7

Add to lasagnas, baked ziti or other pastas as a “cheesy” white sauce. Store in the refrigerator for 4-5 days. If it becomes too thick simply stir in a bit more milk before reheating.