Ingredients
Infusion Ingredients
- 500 ml unsweetened dairy-free milk (preferably oat milk)
- ½ 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 Infused Milk: Peel the onion and insert the clove into it to avoid losing the clove later. Place the onion with clove, bay leaf, and unsweetened dairy-free milk in a saucepan. Heat gently until it reaches a simmer, then remove from heat and allow to infuse for 15 minutes. Remove the onion, clove, and bay leaf before proceeding.
- Melt Butter and Make Roux: In a clean saucepan, melt the vegan butter over medium heat. Add the plain flour and stir constantly, cooking gently for 2 minutes to form a roux, which helps thicken the sauce and remove the raw flour taste.
- Add Infused Milk Gradually: Slowly pour in the infused milk little by little, stirring continuously after each addition to prevent lumps and ensure a smooth consistency.
- Cook Sauce Until Thickened: After all the milk has been incorporated, continue cooking the sauce over gentle heat for about 5 minutes, stirring occasionally, until it becomes thick and glossy.
- Finish Sauce: Remove the saucepan from heat. Stir in the vegan cheese and dairy-free cream until fully melted and combined. Season with salt, black pepper, and optionally, grated nutmeg. Taste and adjust seasoning as needed.
Notes
- Oat milk works best for creaminess but other unsweetened plant-based milks can be used.
- Infusing the milk with onion, clove, and bay leaf is optional but adds depth to the flavor.
- Ensure to stir constantly when adding milk to avoid lumps in the sauce.
- This sauce pairs well with pasta, vegetables, or as a topping for baked dishes.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: British
- Diet: Vegan
