Vegan Bechamel Sauce for Moussaka

Name: Vegan Bechamel Sauce for Moussaka
Total time: 20 min
Yield: 1 serving
Ingredients: 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

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20 minTotal time

MediumDifficulty

250kcal / serving

Ingredients

For 1 serving

servings

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

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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.

Vega

Steps

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