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WHAT YOU NEED…

Shallots: are the preferred aromatic vegetable for this sauce.
White Wine: use a white wine that you enjoy drinking to make the sauce.
Cashew pieces: will give this sauce the punch of fat that you would normally get with cream & butter.
Plant milk: we use oat milk but you can use whatever plant milk you have or like.

How To Make Vegan Beurre Blanc

If using a mandolin slicer, use a guard or glove to protect your fingers.
We use dry vermouth and white wine for the optimal sauce. You can substitute white wine or a dash of white vinegar if you don’t have dry vermouth.
Garlic, orange, and rosemary are all optional for this recipe.

Course: Sauce

Cuisine: French

Keyword: Eggplant Sauce, Vegan

Prep Time: 10

Cook Time: 40

Servings: ounces

Calories: 85kcal

Vegan Beurre Blanc with shallots and white wine is fabulous with hits of rosemary and garlic.

In a non-reactive pot add the shallots, white wine, dry vermouth, thyme sprigs, bay leaf, garlic cloves, cashews, and yukon potato. Simmer over low heat, the liquid should reduce by half. The flavors need to intensify and develop, this only happens when liquids reduce slowly. This should take about 40 minutes.
Remove the bay leaf, thyme sprigs, place the liquid in a high speed blender, start to puree on slow for 30 seconds, then increase the speed, we are looking to see how the puree is starting to form, if it’s to thick add 1/4 cup plant milk, the sauce needs to be in that goldilocks space of “just right”, not to thick but not thin. Puree until it’s smooth enough and you can not feel any particles on your tongue.
Place the finished sauce in a pan and adjust the salt level to taste. Add a 1 large sprig of rosemary to the sauce and allow the rosemary to steep, the goal here is to add the freshness and brightness of the rosemary in a gentle manner.

Nutritional values are an estimate.