vegan white sauce

3-ingredient vegan white sauce recipe. Also called bechamel sauce, this simple sauce is creamy, wholesome and delicious and can be used whenever you need a white sauce.

Vegan White Sauce (Bechamel)

Tbsp Olive Oil

Tbsp All Purpose Flour

Cups (480 milliliters) Soy Milk

Black Pepper

Salt

Add the oil to a pot on the stove and heat it at medium to high heat.

As the oil heats, add the flour and stir or whisk vigorously.

Add the soy milk all at once and continue to stir and whisk (you can alternate between a wooden spoon and a whisk) and allow the sauce to gradually thicken.

You will usually get to the right thickness after it has reached boiling point and boiled for a few minutes.

When you&#8217;ve reached the desired thickness (keep in mind that the sauce will continue to thicken as it cools), remove from the heat and add any spices you choose, such as some salt and black pepper or garlic spice or whatever you choose.

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Vegan White Sauce - Loving It Vegan. 3 ingredient vegan white sauce recipe. Also called bechamel sauce, this simple sauce is creamy, wholesome and delicious and can be used whenever you need a white sauce.

Vegan White Sauce - Loving It Vegan

Vegan White sauce, also known as vegan bechamel sauce has just a few ingredients that any Vegan foodie should have in their kitchen. The luscious creamy sauce is the perfect base for any pasta dish. 

Vegan White Sauce

tbsp vegan butter ((or regular if not vegan))

tbsp flour (gluten-free if desired)

salt

yeast flakes

oat milk

vegetable stock (bouillon)

nutmeg, black ground pepper (for garnish (optional))

Melt butter in a saucepan over medium heat. Add flour and whisk until thickened and bubbly.

Reduce the heat to low and gradually add nutritional yeast, season with salt, and pour in the bouillon.

Finally pour in the oat milk and whisk aggressively until the sauce thickens.

When you’ve reached the desired thickness (the sauce will continue to thicken as it cools), remove it from the heat.

Garnish with black ground pepper or nutmeg and serve warm!

Bechamel sauce is actually a simple white sauce with 3 main ingredients: flour, butter, and milk. Making a vegan version is super easy.

Vegan Béchamel aka White Sauce

Tbsp Vegan butter

Tbsp Rice flour

Tbsp Corn starch

Dairy-free milk

Nutmeg

Pepper

Heat frying pan on medium/low heat, and melt vegan butter.

Take the heat to low and add rice flour. Stir and cook for 2-3 minutes until the &quot;batter&quot; is boiling.

In a small bowl, combine 1/2 cup of milk and cornstarch. Add it to the pan and stir until combined.

Add the next 1/2 cup of milk and stir until combined. You must go in small batches to ensure you get a smooth sauce. Go until you run out of milk. (Troubleshooting tips in the Notes section below.)

Add salt, nutmeg, and white pepper when the sauce has thickened. Stir to combine.

Making vegan bechamel sauce

https://content.jwplatform.com/videos/MYV3Sb0z.mp4

You might think that Bechamel sauce is something complicated, but it is far from it. It is actually called a simple white sauce because you need only 3 main ingredients: flour, butter, and milk. Making a vegan version, not to mention a gluten-free one is super easy. Go see for yourself!

Vegan Bechamel sauce (Gluten-free)

This One-Pot Pasta Primavera is a quick &amp; easy take on the traditional dish—hearty, creamy, veggie-packed, and all in just one pot! Gluten-Free &amp; Oil-Free.

Vegan One-Pot Pasta Primavera

coconut milk

(475 ml) water

Italian seasoning blend

nutritional yeast

sea salt

(225 g) regular or gluten-free pasta*

carrot,

zucchini,

yellow squash, sliced

shallot, diced (or sub ~1/4 cup red onion)

(85 g) broccoli, cut into small florets

(100 g) frozen peas, thawed

(190 g) cherry tomatoes, cut in half

lemon juice

Black pepper,

Optional toppings: vegan parmesan*, fresh parsley, fresh basil, red pepper flakes

Make the Broth

Heat a large pot or sauté pan with tall sides to high heat. Add the coconut milk, water, Italian seasoning, nutritional yeast, and salt; mix until well-combined.

Pasta Time

Toss in the pasta, carrot, zucchini, squash, bell pepper, and shallot. Mix well and bring this mixture to a boil over high heat; once the liquid reaches a rolling boil, reduce the heat to medium and cook the pasta for an additional 5 to 8 minutes, stirring occasionally. The pasta should be almost al dente before you proceed to the next step; cooking times will vary based on the shape and brand you use.

More Veggies! 

Add the broccoli, peas, and tomatoes to the pot/pan and continue to cook the pasta for an additional 3 to 5 minutes, stirring occasionally. Turn the heat off once the pasta is cooked to your liking, then stir in the lemon juice and add salt and pepper, to taste.

Sit &amp; Serve: 

let the pasta sit for 3 to 5 minutes before serving, to allow the sauce to thicken. Top as desired and serve warm; leftovers will keep in the fridge for up to 3 days.

Thanks again for another amazing recipe! I loved this one pot pasta. It was delicious and will definitely be making it more often. I also love how organized and detailed the blog is. The instructions are easy to follow and the blog's organization makes it easy to find exactly what you are looking for.

Delicious!! Made this many times and now its a staple in my rotation, its great leftover. Its also pretty flexible , so I use whatever veggies I have on hand and it always works out (my favorite version is as written though!) Also do not skip the red pepper flakes!

So incredibly delicious and fresh! 10/10!!! 
I wasn’t expecting such a simple recipe to be so packed with flavor. I followed the recipe but added a splash of vegetable broth because my zucchini and squash were pretty big and took up lots of room in the pot. 

The lemon juice is what really ties it together!

I’m definitely adding this to my rotation, and I love how it just uses one pot!

I have been making your recipes for my 72 year old dad to show him how good vegan food is and this is one of our absolute favorites! Thank you for the wonderful recipes :)

This recipe was simple but delicious!!!  I’m vegan but my non-vegan family members loved it also. I love the one-pot aspect of this recipe. I have been looking for a pasta primavera recipe and I finally found this one and it is the best. Thank you!!

Love the recipe! I had to make it 4 times as much for 15 people. Loved that it is all one pot

I made this for dinner last night &amp; it was so delicious!

I had to use a pot because I didn’t have a large enough pan with tall enough sides to prepare this dish in. I noticed that made cooking this a little more challenging. I was curious what pot you were using here? 

Thank you for this lovely recipe!! :)

https://content.jwplatform.com/videos/NgNsE64H.mp4

This One-Pot Pasta Primavera is a quick & easy take on the traditional dish—hearty, creamy, veggie-packed, and all in just one pot! Vegan, Gluten-Free & Oil-Free.

A delicious pasta dish with a garlicky lemon white bean sauce served alongside roasted asparagus. It comes together easily - perfect for a weeknight dinner. Dairy free and vegan!

Creamy Vegan White Sauce Pasta

asparagus

olive oil

salt/pepper (to taste)

ziti (or pasta noodles

olive oil (or 2 tablespoons vegetable broth)

yellow onion (diced)

garlic

(15 oz) cannellini beans

low-sodium vegetable broth (plus extra to thin, if needed)

lemon

salt (or

black pepper (optional)

parsley (to garnish)

lemon (to garnish)

Preheat your oven to 425°F and bring a big pot of water to a boil.

Trim off the woody bottoms of the asparagus. Toss the asparagus with oil, salt and pepper.

Spread the asparagus out on a rimmed baking sheet in one even layer. Roast for 15 to 20 minutes until tender and starting to brown.

Meanwhile, cook the ziti (or pasta of choice) according to package directions in well salted water.

While the pasta is cooking and the asparagus is roasting, make the sauce.

In a small skillet, heat 2 teaspoons of oil (or 2 tablespoons of vegetable broth) over medium-high heat. Sauté the diced onion for 4 to 5 minutes until soft and translucent. Add the minced garlic and sauté another 1 to 2 minutes.

Combine the beans, onion/garlic mixture, vegetable broth, lemon juice, and salt in a high speed blender and purée until smooth. Add a little more broth (or some of the pasta water) to thin if needed.

To serve, combine the ziti and sauce and serve the asparagus either on the side or mixed in with the noodles.

Garnish with extra lemon zest, parsley, and an extra squeeze of fresh lemon, if desired.

A cozy, creamy pasta tossed in a light, alfredo-style white sauce! An ultra-comforting meal that&#39;s easy to customize with your favorite veggies.

Creamy Vegetable Pasta (Vegan!)

pasta (gluten-free if desired)

broccoli florets

mushrooms

roma tomatoes

dairy-free milk* (plain, unsweetened)

yeast

all-purpose flour (gluten-free if desired)

Dijon mustard

Tbsp. white miso

onion powder

garlic powder

herbs (basil, parsley, chives, dill, etc.)

Vegan Parmesan Cheese

Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy). Drain when finished.

Prepare vegetables: Clean and slice mushrooms, cut broccoli into small florets, and chop tomatoes. Mince garlic.

In a large pan over medium-high heat, sauté mushrooms for 3-4 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.) Add broccoli florets and sauté for 6-7 minutes or until broccoli is crisp-tender.

Add broccoli florets and sauté for 6-7 minutes or until broccoli is crisp-tender.

Meanwhile, make the sauce: In a blender, add all sauce ingredients and blend to combine.

Add minced garlic and tomatoes to the pan. Stir and sauté for 2 minutes.

Then reduce heat and add sauce. Lightly simmer for about 2-3 minutes, stirring often, until sauce thickens. Turn off heat.

Add pasta (cooked and drained) and toss to combine. Salt &amp; pepper to taste. Garnish with vegan parmesan and fresh herbs of choice.

This dish is very tasty, quick to prepare, and you can regulate your carbs by the size of your pasta portion. I chose to let each person choose their own size of pasta portion, and then add the veggies and sauce to their personal taste. It worked out very well. Thanks for a great recipe!

Super simple and as creamy as traditional Alfredo. Made ahead for lunches for the week.

Top 6 vegan white sauce recipes from across the web

The most viewed vegan white sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan White Sauce (Bechamel)

Vegan White Sauce

Vegan Béchamel aka White Sauce

Vegan One-Pot Pasta Primavera

Creamy Vegan White Sauce Pasta

Creamy Vegetable Pasta (Vegan!)

Top 6 vegan white sauce recipes from across the web

The most viewed vegan white sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan White Sauce (Bechamel)

Vegan White Sauce

Vegan Béchamel aka White Sauce

Vegan One-Pot Pasta Primavera

Creamy Vegan White Sauce Pasta

Creamy Vegetable Pasta (Vegan!)

The most viewed vegan white sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine