VEGAN CHEEZY BECHAMEL
This vegan version of a French classic is just as rich and savory without all the fat, cholesterol, and animal products.
| Servings |
| 6-8 |
| Cook Time |
| 6-8minutes |
|
|
Ingredients
- 2tbsp vegan butter
- 1tbsp chopped sage leaves
- 1tbsp thyme leaves
- 2tsp flour
- 1cup nut milkI used almond
- 1tsp freshly grated nutmeg
- 1/2cup mozzarella or provolone cheeseI used Follow Your Heart Brand
- s&p to taste
Instructions
- In a shallow saucepot melt vegan butter over medium high heat, add sage and thyme, sautĂ© until fragrant. Add the flour, stirring constantly until the mixture is pale and frothy. Whisk in nut milk, slowly, continue to whisk until the sauce thickens, about 2-3 minutes. Season with nutmeg, salt and pepper. Simmer for 2-3 minutes. (At this point, this mixture is a bĂ©chamel sauce.) Whisk in the FYH Mozzarella or Provolone until combined. Remove from heat. Drizzle the cheese sauce on top of your favorite squash or veggies. Garnish with toasted hazelnuts. Helpful Tip: – Use the cheese sauce as a fondue and dip your favorite ingredients!
Recipe Notes
