Vegan bechamel sauce (base for vegan "cheese" sauce)

A basic white sauce recipe for the arsenal. The quantities are flexible to vary the amount or consistency of the sauce. You can use this as a base to make various flavours of sauce including "cheese" sauce.

Angela 🥗 @Angela

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Ingredients

10 minutes

Makes 1 litre sauce

2 tbspsunflower oil (or any fat you like)
2 tbspplain flour (or any flour you like)
1 litreplant milk
OPTIONAL for "cheese" sauce
1 tspminced garlic (or 2 cloves chopped)
1 tspDijon mustard, or wholegrain mustard
5-6dsp of nutritional yeast
Optional - 1 capful of liquid smoke OR 1/2 tsp smoked paprika

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Steps

10 minutes

1

Warm the oil in your saucepan over a low heat.
2

Mix in the flour thoroughly to form a paste (*roux*), removing the pan from the heat.
3

Add the plant milk a very little at the time, mixing thoroughly at each step. The paste will initially thicken and gradually become more sauce-like. You can start adding more milk as this point.
4

Use a whisk to finish the sauce.
5

You now stir in different flavourings to the basic white sauce. For example, add the garlic, mustard and nutritional yeast to make it "cheesy".