Description
A rich and creamy vegan cheese sauce made with dairy-free milk, vegan butter, and vegan cheese. Perfect for pouring over vegetables, pasta, or as a flavorful dip, this sauce is infused with subtle hints of onion, clove, and bay leaf for depth of flavor. Dairy-free and delicious, it’s an ideal plant-based alternative to traditional cheese sauces.
Ingredients
Infusion Ingredients
- 500 ml dairy-free milk (unsweetened, oat milk preferred)
- 1/2 onion (optional)
- 1 clove (optional)
- 1 bay leaf (optional)
Sauce Ingredients
- 40 g dairy-free butter (block margarine)
- 25 g plain flour
- 50 ml dairy-free cream
- 50 g vegan cheese
- Grated nutmeg (optional)
- Salt and black pepper, to taste
Instructions
- Prepare the infusion: Peel the half onion and stick the clove into it to keep track of the clove later. Place the onion, clove, bay leaf, and dairy-free milk in a saucepan.
- Simmer and infuse: Heat the milk gently until it just begins to simmer. Remove from heat and allow to infuse for 15 minutes, absorbing the flavor of the aromatics.
- Melt the butter: In a separate saucepan over medium heat, melt the dairy-free butter so it becomes liquid and ready for the roux.
- Create the roux: Add the plain flour to the melted butter and stir continuously, cooking gently for 2 minutes to remove the raw flour taste and develop a smooth base.
- Add the infused milk: Gradually pour the infused dairy-free milk into the roux little by little, stirring each time to prevent lumps and ensure a smooth sauce.
- Thicken the sauce: Once all the milk is added, cook the mixture on low heat for about 5 minutes, stirring frequently until the sauce thickens and becomes glossy.
- Finish the sauce: Remove the pan from heat and stir in the vegan cheese and dairy-free cream until fully melted and incorporated. Season with salt and freshly ground black pepper according to taste.
- Add final touches: Optionally, grate in a little nutmeg for extra depth of flavor. Taste once more and adjust seasoning as needed.
Notes
- Using oat milk is preferred for a naturally sweet and creamy flavor, but other unsweetened plant-based milks may also be used.
- Infusing the milk with onion, clove, and bay leaf adds subtle complexity but can be omitted for a simpler sauce.
- Ensure to add milk gradually to avoid lumps and achieve a smooth sauce texture.
- This vegan cheese sauce pairs wonderfully with steamed vegetables, pasta, or as a topping for baked dishes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Vegan
