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Vegan Cheese Sauce

Vegan Cheese Sauce

Kate Ford | The Veg Space
A rich and creamy vegan cheese sauce that no-one will guess is dairy-free! Perfect for a lasagne, pasta bake, cauliflower cheese or just to pour over your roast dinner.
5 from 12 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine British
Servings 4 people
Calories 139 kcal

Ingredients
  

  • 500 ml dairy-free milk unsweetened - oat milk is my preference
  • ½ onion (optional)
  • 1 clove (optional)
  • 1 bay leaf (optional)
  • 40 g dairy-free butter block margarine
  • 25 g plain flour
  • 50 ml dairy-free cream
  • 50 g vegan cheese
  • grated nutmeg (optional)

Instructions
 

Optional preparation:

  • Peel the onion and stick the clove into it (so you don't lose it later!). Place in a saucepan with the dairy-free milk and bay leaf.
  • Heat the milk to a gentle simmer, then remove from the heat and set aside for 15 minutes to infuse.

To make the sauce:

  • Melt the vegan butter in a saucepan over a medium heat. Add the flour and stir. Cook gently for 2 minutes.
  • Add the milk little by little, stirring each time you add more, to get rid of any lumps.
  • When all the milk has been added, cook over a gentle heat for 5 minutes until thick and glossy. Remove from the heat and stir through the cheese and cream, and season with salt and black pepper.
  • Grate in a little nutmeg (optional), taste and adjust seasoning as required.

Video

Nutrition

Serving: 1servingCalories: 139kcalCarbohydrates: 22gProtein: 3.4gFat: 5.1gSaturated Fat: 0.4gSodium: 87mgPotassium: 7mgFiber: 2.7gSugar: 10.3gCalcium: 186mgIron: 1mg
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