Vegan Bechamel Sauce

There’s no compromising on flavor and texture in this Vegan Bechamel Sauce; smooth and creamy with a subtle flavor, it’s ready to be tossed with pasta or your favorite veggies.

Prep Time 15

Total Time 15

Servings - 8 servings (2 ½ cups)

Calories 144kcal

Ingredients

Instructions

Add the coconut milk and broth to a saucepan with 3-4 sprigs of parsley, sprigs of thyme and a bay leaf to the pan. Cook at low heat for 10 minutes over low heat. Watch carefully to avoid boiling it as it will make a huge mess.
1 can coconut milk, 1 cup broth, 1 bay leaf, 4-6 sprigs parsley, 3-4 sprigs fresh thyme
Remove the sprigs of herbs and bay leaf from the pot. Ladle up about 1 cup of the liquid into a small bowl and whisk in 3 tablespoons cornstarch. Add it back to the saucepan. Season with the salt, pepper and nutmeg. Continue to cook for 1-2 minutes or until it thickens.
3 tablespoons cornstarch, ½ teaspoon kosher salt, 1 pinch black pepper, 1 Pinch nutmeg

Notes

Don’t substitute the coconut milk: Canned coconut milk is rich and creamy, using refrigerated coconut milk or a different plant-based milk won’t give you the same consistency in this creamy vegan sauce.

Low sodium broth: Some store-bought vegetable broth is loaded with salt so opt for low sodium and add the amount of salt you prefer.

Don’t let the bechamel burn: Watch the pot closely and stir continuously so the bechamel sauce doesn’t burn and stick to the bottom of the pot.

Modify the consistency: For a thinner sauce add more broth or more canned coconut milk.

Nutrition