Creamy Vegan Bechamel Sauce Recipe (Gluten-free)

White bechamel sauce in a cast iron pan with a wooden spoon in the pan.

4.60 from 5 votes

Creamy Vegan Bechamel Sauce Recipe (Gluten-free)

This creamy vegan bechamel sauce recipe is powered by cauliflower for a healthy, gluten-free and delicious plant-based white sauce.

Prep Time10

Cook Time30

Total Time40

Course: Condiment

Cuisine: French

Diet: Vegan

Servings:

Calories: 111kcal

Author: Denise Perrault

Ingredients

1 medium cauliflower head cut into florets (about 4 cups)
¼ cup raw cashews
1 small onion diced
3 cloves garlic minced
1 teaspoon lemon juice
¼ cup nutritional yeast
⅛ teaspoon nutmeg
¼ teaspoon white pepper or black pepper
2-3 cups plant milk oat milk works best
1 teaspoon salt optional

US Customary - Metric

Instructions

Add the cauliflower florets and cashews to a steamer basket. Add water to the bottom of a pot, not reaching the basket. Cover and steam the cauliflower on high heat until it is tender and nearly falling apart. About 20 minutes.
Heat a small skillet or pan over medium heat and add the onions. Stir the onions consistently until they are soft and translucent, not brown. Add the garlic at the end and stir it for 30 seconds.
Transfer the onions and garlic to a food processor or blender. Add the lemon juice, nutritional yeast, nutmeg, and white pepper.
When the cauliflower is done, press it to dry it out. You can also transfer it to a colander for this purpose. Add the cauliflower and cashews to the food processor. Blend everything for a few minutes.
Add 2 cups of plant milk, then continue blending. Add another cup or more until the sauce is smooth, creamy, and has a consistency you like.
Return the sauce to a medium saucepan and heat it over low heat, stirring it often.
Adjust the flavor. Taste the sauce and add salt, more pepper, or lemon juice if desired.

Notes

This recipe makes 4-5 cups of sauce, depending on the amount of cauliflower and milk added.
Cauliflower bechamel sauce freezes well. Be sure to let the sauce cool thoroughly, then add it to an airtight container or freezer bag. After you thaw the sauce, let it simmer in a pan so that it heats and thickens.
Store sauce in an airtight container for 4-5 days in the refrigerator. Reheat it on low for several minutes before reserving it.
If you find vegan white sauce too thin, simmer it on medium-low heat for a few minutes. If this doesn't work, mix a little cornstarch, almond flour, coconut flour, or arrowroot with water or non-dairy milk, then whisk it into the sauce.
Substitute 4 cups of frozen cauliflower for fresh to make vegan bechamel sauce. Steam the cauliflower and cashews as directed. After steaming, use a wooden spoon to gently press the cauliflower against the sides of the steamer basket to remove as much excess water as possible.
Bechamel is a basic sauce, so you can flavor it depending on your preferences and how you want to use it. For a bit of spice, consider adding crushed red chili, cayenne pepper, or paprika. Prepared mustard or mustard powder, plus extra nutritional yeast or lemon juice, will give it a creamy cheese flavor. Additional nutmeg or a pinch of cinnamon or allspice will make it warm and sweet.
To make mushroom bechamel, prepare vegan bechamel sauce as directed, then sauté sliced mushrooms, allowing their moisture to evaporate as they cook. Then add the bechamel sauce.

Nutrition