Vegan Bechamel-Based Alfredo Sauce
Ingredients
- 1/4 cup vegan butter
- 4 Tbsp flour
- 2 cloves garlic, minced
- 2 cups unsweetened plant milk (plus more if needed)
- 1 cup grated vegan parmesan cheese (about 2 oz)
- 1/4 cup nutritional yeast
- 1 Tbsp vinegar (or lemon juice)
- Salt and pepper to taste
Preparation
Melt the vegan butter in a pan over medium heat.
Add the minced garlic and cook for 1 minute, stirring.
Add the flour one tablespoon at a time, whisking well between each addition. Cook for 1 minute after adding all the flour.
Pour in the plant milk, 1/2 cup at a time, whisking well after each addition.
Add the nutritional yeast, salt, pepper, and vinegar. Stir to combine.
Taste the sauce and adjust the seasoning as needed. Bring it to a low boil.
Stir in the grated vegan parmesan cheese until melted.
If the sauce is too thick, add more plant milk in 1/4 cup increments until the desired consistency is achieved.
Taste the sauce once again and adjust the seasoning if necessary.
Serve the sauce with pasta, vegetables, or any desired accompaniment.