Vegan White Sauce
Servings: 4 cups
- 6 tablespoons (85 grams) olive oil or 7 tbsp/3½ ounces/100 grams vegan butter
- ⅔ cup (100 grams) all-purpose flour
- 4 cups (1 liter) unsweetened non-dairy milk we recommend soy milk
- ½ teaspoon (teaspoon) salt
- 2 twists (2 twists) black pepper
- 1 pinch (1 pinch) grated nutmeg (optional)
- Heat 6 tablespoons olive oil (or melt the vegan butter) in a saucepan.Remove from the heat, sift in ⅔ cup all-purpose flour, and whisk until well combined.Bring back to the heat and cook while whisking for 2 minutes.
- Pour 4 cups unsweetened non-dairy milk into the sauce pan while whisking and cook the sauce on medium heat for about 5 minutes or until it thickens.Remove from the heat and season with ½ teaspoon salt, 2 twists black pepper, and 1 pinch grated nutmeg
- Taste and adjust for salt.If you don’t use it immediately, remember to stir it occasionally as it cools down to avoid lumps.
Nutrition information is an estimate for 1 cup of white sauce out of 4 cups.
SUBSTITUTIONS
Olive oil: Substitute vegan butter.
Flour: Substitute gluten-free flour to make the recipe GF.
Soy milk: Make sure the milk you use in unsweetened.
TIP ON COOLING DOWN
1. Let the sauce cool down slightly while whisking it, then cover it with a piece of plastic wrap touching the sauce to avoid air getting in contact with it.
2. You can transfer the sauce from the hot pot into a cold bowl, then stir while it cools down. The sauce will not lump if you cool it down like this.
To speed up this process, you can even cool it bain-marie, submerging half of the saucepan into a bigger pot full of ice-cold water while stirring the sauce.
