But the clear winner emerged when we blended soaked cashews with the magic of roasted garlic — one whole head! The combination of roasted garlic with creamy cashews marries perfectly with nutritional yeast and salt for a seriously dreamy bechamel sauce. Plus, just 5 simple ingredients required. Let us show you how it’s done.
What is Bechamel?
Bechamel is a creamy white sauce that’s traditionally made with butter, flour, and milk, and it’s often used as a base to make other sauces. Its origin is debated, but it seems to have been invented in either Italy or France between the 16th and 17th centuries. Our plant-based version is not traditional, but is equally creamy, delicious, and versatile!
How to Make Vegan Bechamel Sauce
Cashews are the creamy, dairy-free base for this recipe. A whole head of garlic (yes, you read that right!) is roasted until it’s perfectly caramelized. Roasting garlic allows it to contribute a lot of flavor without being too intense since roasting mellows the flavor and even adds a bit of sweetness. And adding nutritional yeast and sea salt contributes a nice salty-cheesy element. The mixture is blended until it’s silky smooth for a rich, creamy, flavor-packed sauce! We hope you LOVE this vegan bechamel sauce! It’s:CheesyGarlickyRichSavoryComforting& Quick & easy! It’s perfect for topping moussaka, using as a base for vegan cheese sauces (such as mac ‘n’ cheese), and more!
More Vegan “Cheese” Recipes
Vegan Mozzarella Cheese 5-Minute Vegan Cashew Queso Cashew Ricotta Cheese (Soy-Free, Fast, Easy!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
