vegan

Vegan cheesy bechamel

Ingredients

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

Method

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 )

Print

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!

Leave a Comment

Join our VIP list

Receive 10% Off our Cooking Classes or Retreats.

Join today and be kept up-to-date with all the latest news, free recipes, giveaways and early bird notices on upcoming events and retreats.