Vegan cheesy bechamel


2 tablespoons of vegan butter

3/4 cup of GF Flour

Pinch of salt

1/2 cup of nutritional yeast

1 teaspoon of turmeric

2 cups of water

1 cup of nut milk

1 green onion sliced thin

1 cup of shredded bio cheese


1. Start by placing a medium saucepan on medium heat with vegan butter and turmeric

2. Once melted add the flour to the saucepan

3. Cook off for 1 minute

4. Reduce heat to low and add 1 cup of water

5. Using a whisk, quickly start whisking and remove the lumps

6. After the lumps are gone and it starts to thicken up add another cup of water and whisk until thick again

7. Now add your last cup of nut milk and continue whisking until you have a nice thick sauce. This takes around 5 minutes

8. Add the nutritional yeast, salt, onion, bio cheese and stir through

9. Finally, the sauce is ready to layer in the lasagna ( see lasagna recipe here )


2 Responses to “Vegan cheesy bechamel”

  1. Renee says:

    Just made this bechamel sauce to have on gnocchi, my 3yr old and I enjoyed it!

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