Vegan Bechamel Sauce with Cauliflower
Vegan Bechamel Sauce with Cauliflower is a creamy and nutritious alternative to the classic French sauce. Made with steamed cauliflower, plant-based milk, and seasonings, it delivers a velvety texture and a delicate flavor. This vegan twist on a traditional favorite is perfect for those looking to enjoy a dairy-free and plant-based option in their recipes.
Equipment
- Large pot
- Blender or immersion blender
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- 1 head of cauliflower
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup nutritional yeast
- 1 teaspoon Dijon mustard
- 1 teaspoon salt and 1/4 teaspoon black pepper
- 2 cups unsweetened almond milk
Instructions
- Remove the stem and leaves from the head of the cauliflower and chop it into small florets. Rinse the florets under cold water and set them aside.
- In a large pot, bring water to a boil. Add the cauliflower florets and cook for about 4 – 5 minutes or until they are soft and tender. Drain the cauliflower and set it aside.
- In the same pot, heat the olive oil over medium heat. Add the minced garlic and cook for about 1-2 minutes or until fragrant. Add the cooked cauliflower, nutritional yeast, Dijon mustard, salt, and black pepper. Pour in the unsweetened almond milk and stir to combine.Once you’ve mixed the whole ingredients over medium heat, Use an immersion blender or transfer the mixture to a blender and blend until it’s smooth and creamy.
- Taste the sauce and adjust the seasoning as needed. Add more salt or black pepper to taste.
- Pour the sauce over your favorite pasta dish, use it as a dip for your favorite veggies, or add it to a gratin for a delicious and healthy meal. Serve it hot, and enjoy.