Vegan béchamel sauce is a versatile sauce to have in your culinary toolbox. Of course it's perfect for your Eggplant Parm. It makes a great creamy pasta sauce or pour it over your veggies. You can also add flavor like lemon, mushroom or mustard to change the basic flavor.
How To Make Vegan Béchamel Sauce
Start a roux
Cook the roux
Add plant milk
Stir until smooth and thick
How to Make Vegan Mushroom Béchamel Sauce
Add mushroom powder
The best advice for great vegan béchamel is to keep stirring. It's a pretty fast sauce to make and you really want to cook the flour and incorporate the roux so you have a smooth, creamy and thick sauce.
Mushroom Béchamel Sauce
Servings: 32 ounces
Calories: 28kcalPrint Recipe
How to make mushroom béchamel sauce
- Heat the extra virgin olive oil over low heat, add the minced garlic, cooking to a light blond color. Add the flour to the garlic and oil. Cook for 3 minutes, it’s important to cook and stir the whole time.
- Gradually whisk the plant milk into the flour. Add the mushroom powder, nutmeg, and salt.
- Continue to cook over a low simmer for 15 minutes. Stirring frequently.
For regular béchamel, simply leave out the mushroom powder and nutneg.
Nutritional Values are an estimate.
Serving: 1oz. | Calories: 28kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 44mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg