Vegan Bechamel Sauce for Moussaka

A creamy and rich vegan bechamel sauce made with margarine, oat milk, and cashew nuts, enhanced with nutritional yeast for a cheesy flavor. Perfect for layering in your vegan moussaka.

Steps

1. Drain the soaked cashew nuts and blend them with the oat milk until smooth. 2. In a saucepan, melt margarine over medium heat. 3. Whisk in the flour and cook for 1-2 minutes to form a roux. 4. Slowly pour in the cashew-oat milk mixture, whisking continuously to avoid lumps. 5. Add nutritional yeast flakes, nutmeg, salt, and pepper. 6. Continue to cook and stir until the sauce thickens to a creamy consistency. 7. Remove from heat and use immediately in your moussaka.

1 tbsp margarine 1 tbsp all-purpose flour 1 cup oat milk 2 tbsp cashew nuts (soaked for 30 minutes) 1 tbsp nutritional yeast flakes 1/4 tsp ground nutmeg Salt and pepper to taste