This Vegan Easy White Sauce is not only very easy to make but is so versatile as a base sauce for many dishes. You can add cheese, herbs, and other spices to create different flavours.
It’s also got quite a thick consistency as I particularly like this sauce for dishes that are going to be baked in the oven once the sauce is added to the main ingredients of other recipes.
How to Make Vegan Easy White Sauce
Note – This version is gluten-free but works exactly the same with the same quantity of plain all purpose flour.
I am not gluten intolerant, I just like using gram (chickpea) flour. However, if you are gluten intolerant, you will need to check that the milk you use has not got any additives that may contain gluten.
Equipment you will need
Step 1 – Melt the vegan butter over a low heat, add the flour and mix in using a whisk. This will create lumps at this stage but that’s fine.
Step 2 – Cook for 1-2 minutes to allow the flour to cook a little, whilst stirring with a whisk.
Step 3 – Now add about 2 tablespoons of the milk and whisk to combine the milk and flour. It will still be lumpy at this stage, but the imporatant thing is to make sure the milk is completely mixed in before adding any more milk.
Step 4 – Continue to add the same amount of milk, making sure you combine it with the flour fully before adding any more milk.
Step 5 – Once you have a smooth paste-like consistency, you can add a little more milk at a time, ensuring it is combined before adding more.
Step 6 – Once all the milk has been added, you should have a lump-free liquid. Increase the heat and stir continuously until the sauce starts to thicken. Once the sauce has thickened, reduce the heat to low and simmer for 2-3 minutes.
Step 7 – Season well with salt and pepper and finely grated nutmeg. I Use a fine grater to gently grate the nutmeg over the sauce.
Step 8 – Now use as part of your recipe or set aside until needed. Please note this sauce will thicken upon cooling but will loosen again when reheated. You can refrigerate when cooled, if not using straight away.
Other Sauce Recipes
Cashew White Sauce
Roasted Red-Pepper Sauce
Onion Gravy
Blackberry Coulis
Did you make yours any thicker or thinner and what did you flavour it with? Leave me a comment in the box below, I would love to know. ????????
Happy sauce making and ENJOY! ????
Vegan Easy White Sauce
- 19/02/2021
- Makes approximately 550ml/1 pint
- 15 min
- 652 Cals/Serving
- Print this
Ingredients
- 55g / 2 oz vegan butter
- 55g / 2 oz gram (chickpea) flour
- 550ml / 1 pint soya milk
- Freshly ground salt and black pepper
- Whole nutmeg for grating
Directions
- Step 1
- Melt the vegan butter over a low heat, add the flour and mix in using a whisk. This will create lumps at this stage but that’s fine.
- Step 2
- Cook for 1-2 minutes to allow the flour to cook a little, whilst stirring with a whisk.
- Step 3
- Now add about 2 tablespoons of the milk and whisk to combine the milk and flour. It will still be lumpy at this stage.
- Step 4
- Continue to add the same amount of milk, making sure you combine it with the flour fully before adding any more milk.
- Step 5
- Once you have a smooth ‘paste-like consistency, you can add a little more milk at a time, ensuring it is combined before adding more.
- Step 6
- Once all the milk has been added, you should have a lump-free liquid. Increase the heat and stir continuously until the sauce starts to thicken. Once the sauce has thickened, reduce the heat to low and simmer for 2-3 minutes.
- Step 7
- Season well with salt and pepper and finely grated nutmeg.
- Step 8
- Now use as part of your recipe or set aside until needed. Please note this sauce will thicken upon cooling but will loosen again when reheated. You can refrigerate when cooled, if not using straight away.
