Vegan white sauce recipe

White sauce is the foundation of most milk-based sauces, including cheese sauce, peppercorn sauce, bechamel sauce, parsley sauce and soups such as clam chowder (the white one).

I know this because, when I was 11 and learning Home Economics (now called the much edgier “food technology”) at school, I spent most of my time copying pages and pages out of textbooks while my classmates were busy cooking.

At my school, the teacher would buy the ingredients for us and we just had to bring in the money (usually about 80p-£1), or we could bring in the ingredients if we preferred. My mum refused to give me the money for the ingredients OR to buy the actual ingredients, which often left me not able to participate in home economics. The teacher, thinking I was just lazy, made me copy out of textbooks as a “punishment”.

I think I learned more from this than my classmates did. In my experience of attending 13 schools and 3 colleges, home economics teachers are singularly oblivious to the social issues that prevent children from learning. They all seem to be jolly-middle-class women who think everyone has “tagliatelle” at home.

I had been cooking for the whole family since the age of 9, but because I had never eaten a fairy cake, let alone made one, I was seen as “bad at cooking”, a label I internalized and carried with me into adulthood until I finally realized, at 27, I wasn’t bad at cooking, I just didn’t know how to cook the standard middle-class British dishes of the 1970s (which people still seem to judge us on today).

That’s fine, because people like that home economics teacher who think there’s one true way to cook “properly” are usually the first people to get upset about catering for dairy free guests, on the basis that they only know how to follow a bunch of recipes they learned at school or from Delia Smith (sorry, Delia, but you have some unimaginative readers).

So I took great pleasure in subverting white sauce for the vegan agenda and I hope you enjoy the fabulous results of using this sauce as a base for all your dairy-free milky sauce dishes that Western cuisine seems so obsessed with.

This dairy-free white sauce is very customizable, because it’s the base for so many other sauces. Leave it as-is for béchamel sauce (for lasagne/lasagna), or add things to make cheese, parsley, peppercorn sauces etc. It only requires three ingredients to make the basic sauce.

Ingredients:

25g Dairy-free butter

250ml Soy milk (other milks such as almond also work)

25g Flour

This will make enough sauce to cover two servings of cauliflower cheese. As you can see, the measurements are a ratio: For every gram of butter you need one gram of flour, and 10ml of dairy-free milk (add a bit more milk for a thinner sauce). This makes a very easy-to-scale recipe and I often measure my ingredients by eye, adding one part flour to one part butter, then I add the milk slowly from a big carton until I hit the right consistency.

Method:

Put the vegan butter in a saucepan and put it onto a medium heat. Melt the butter.

As the butter turns into a puddle but before it starts to bubble, add the flour gradually, stirring constantly. You are currently making something called a roux, which is the base of most thickened dishes.

Keep stirring (it might start to feel quite dry) until the roux turns crumbly and very slightly golden yellow (don’t let it burn). The quality of the roux will determine the quality of the finished sauce. If the roux turns brown, throw it away and start again.

The flour and butter should look like this.

Gradually add the non-dairy milk, a dash at a time (about a tablespoon’s worth, or a shot, if that’s easier to eyeball), stirring continuously. Only add more when the milk starts to thicken. I usually take the pan off the heat for this part because it’s easy to burn the milk. If you add the milk too quickly, you will get a LOT of lumps (some lumps are inevitable). Squash the lumps out with your fork.

Keep stirring the mixture until it’s a nice, thick, saucy consistency.

Now you’re done! It’s time to either serve it, if you’re making this as a béchamel sauce, or to add the other ingredients such as dairy-free cheese, if you’re making cheese sauce, or peppercorns, if you’re making pepper sauce.

Has your sauce gone lumpy? Fix it!

The main way this sauce can go wrong is if you end up with lots of lumps in a fairly watery sauce. There are two ways you can fix this:

Either use a fine-meshed sieve (if you have one; the sort with holes small enough to drain rice without any grains falling through) or a hand blender.

Lump Removal Method 1: With the sieve, get the bowl ready, put the sieve over it (bowl must be wider than sieve, unless you tilt the sieve so all the sauce falls from one place, or you will have cheese sauce everywhere), pour the cheese sauce into the sieve, and wait for the sauce to drain out, then throw away the lumps that are left.

Lump Removal Method 2: With a hand blender, leave the sauce in the pan and just blend out the lumps.  It usually thickens a LOT when you do this (because the lumps are the flour and butter that is also the thickener that gives the sauce its consistency).  If it’s too thick, stir in more milk, a little at a time, until it reaches the right consistency.

The Vegan Lasagne (Lasagna) Challenge

So I wanted to know if there was a quicker way to do lasagne than this.  That’s how, on Saturday, I set myself the Vegan Lasagne (Lasagna) Challenge.

Using just the ingredients I had in the kitchen, I had to make a vegan lasagna in 20 minutes or less (prep time).  I had no dairy free cheese and no tomatoes, passata, puree or even pasta sauce, so I was winging it to the highest level.  To time me, my husband put on an episode of American Dad, and I had to be back in the living room before the end credits were rolling.

Here’s how it turned out:

20 minutes to prepare, 100% vegan 100% tasty lasagne.
20 minutes to prepare, 100% vegan 100% tasty lasagna (lasagne).

And here’s what I did:

1. Pre soaked 2 lasagna sheets in the bottom of the Pyrex lasagna dish.

lasagne 93

2. Taking a big bowl of spinach, I tore it up into tiny pieces, pulling out any obvious stems but not going overboard.  I covered the bottom sheet with the spinach.

This is how much spinach I used and how much I tore it up.
This is how much spinach I used and how much I tore it up.

This is what it looked like once it was all in the dish
This is what it looked like once it was all in the dish

3. I had no tomatoes, so covered the spinach in 1/2 a jar of Spanish Chicken sauce!!  Turns out, it’s basically tomato sauce (and it’s vegan if you don’t pour it over any chicken, obv, otherwise it would not be in my kitchen).

4. Next, I soaked 2 more lasagna / lasagne sheets in boiling water from the kettle, holding them carefully over the sink and rotating them to get the bit I was holding, until they started to flex.  These went over the spinach/spanish sauce.

If you want this to be even quicker, go straight to step 8 after this and just pour on top of this sheet.

lasagne vegan

5. Next, I poured a whole tin of sweetcorn (drained) over the middle layer of lasagna.  That’s right, this is going to be a three layer lasagna.

vegan lasagne sweetcorn lasagna

6. I covered the sweetcorn in the rest of the Spanish sauce.

vegan lasagne lasagna sweetcorn

7. I soaked 2 more lasagna sheets using the same method as step 4, then put them over the sweetcorn/sauce combo.

8. I made some vegan white sauce (bechamel sauce), as follows: 1 dollop of vegan butter, sieve in some flower and mix until it goes golden yellow. Then add the soya milk very gradually, keep stirring!  Once the white sauce has thickened, it’s done.

vegan white sauce bechamel sauce

I poured it over the top of the most recent lasagna sheets

lasagne lasagna vegan uncooked fresh

I put my whole lasagna in the oven at 180 degrees for 30 minutes.

Before...
Before…

And after!
And after!

The bottom most lasagna sheets were not quite as soaked as they could have been, but otherwise it was a great result.

This proves that you neither need vegan cheese nor vegan cheese sauce to make a tasty lasagna.  Serves 3 meals or 6 as an accompaniment with some other stuff on the side.  If you’re super hungry, it would probably only do 2 meals.

Nutrition: There is no protein in this.  Have some peanuts with it or something.  It’s worth 2 of your 5 a day per 1/3 of the whole thing.  I used gluteny lasagna sheets because I’m broke but you can buy gluten free ones and make the white sauce with gluten free flour (Dove Farm do a nice one) to make this totally gluten free.

What do you think?  Would you take up the Vegan Lasagne (Lasagna) Challenge?  Let me know in the comments or link to your article if  you’ve got a faster lasagna recipe!

Meat Free Monday: Vegan Lasagna

Dairy Free Vegan Lasagna (In England, we spell it lasagne, but I’ve used the American spelling as I know most of my readers are American/Canadian):

This post contains an affiliate link.  This recipe takes some time (I take just over an hour) so do it on a weekend day!

What better way to celebrate rabbit awareness week than to start it off with a meat free, animal free lasagna?

You will need:
A box of lasagna/lasagne sheets,
A block of dairy free hard cheese that can be grated/melted,

The “béchamel” sauce (method here):
Flour (or gluten free)
Soya milk (or alternative of your choice)
Vegan butter
Grated vegan cheese (optional depending on whether you prefer traditional or cheese béchamel sauce)

Alternative béchamel (if you are in a hurry):

Some cream cheese,
Cornflour,
A tablespoon or two of soya milk,

The “innards” of the lasagna:
1.5 cups Vegan mince or TVP,
1 Onion (or 1 cup frozen onions),
1/2 carton Tomato passata,
1/2 tsp of vegemite or yeast extract,
Herbs: a sprinkling of basil (OBT),

You will also need a square glass dish. You may need to change your measurements to fit your glass dish, mine is medium sized and serves 4-5. If you don’t have one, this lasagna dish set looks perfect.

Make the innards first:
1. Soak the TVP in some boiling water and mix in the Vegemite to add flavour.
2. Fry the onions and add the (drained if necessary) TVP, herbs, and the passata, mix well and set aside.

Then start to work with the lasagna sheets:
1. Follow the pre-soaking guidelines for the lasagna sheets. I usually pre-boil mine before using them so they’re not too hard.
2. Line the bottom of the glass dish with a layer of lasagna sheets, tearing and overlapping where necessary.

Then pour the innards over the first layer of lasagna sheets to totally cover it.

Next, put more lasagna sheets over the top of the innards.

Make the béchamel sauce next:
Here is the recipe you will use for the traditional béchamel sauce. If you’ve got all the ingredients, this one is the best one to make because it’s by far the most realistic. It’s your choice whether to include the grated cheese.
Alternative béchamel sauce using vegan cream cheese:
Put 1/3 of a tub of cream cheese in a pan, and heat it to soften. Mix in the soya milk and stir well. Add about 1 teaspoon of cornflour (sieve with a fine-mesh sieve to ensure no lumps, or just bung it in and live with the lumps) and mix well with a fork. Add more cornflour to thicken if needed.
Once the mixture is thick enough, pour over the top layer of lasagna sheets to completely cover them. You may need more sauce than this, depending on your dish size.

Grate the hard cheese over the top of the béchamel sauce to completely cover it with a decent layer of cheese.

To cook:

Bake in the oven for 35-40 minutes on 180 degrees C or Gas Mark 6.

Remove from oven and cut into square slices to serve. I use a wide flat spatula to get it out of the lasagna dish and a spoon in the other hand to stop the filling falling out.

To serve:

If it’s just to serve one, let the rest cool and cover then put in the fridge. When you wish to reheat, remove the amount you want to eat, and either oven it or microwave, depending on what you prefer.

Nutrition:

Approximately 1 of your 5 a day per serving and about 1/3 of your daily protein. For more of your 5 a day (so more vitamins), add some salad on the side or serve with a baked sweet potato and some boiled carrots.

Tips for success:

1. Get used to making the béchamel before you attempt the whole lasagna.
2. To save time you could pre-cook the béchamel for a different recipe the day before and set some aside for today’s lasagna.
3. Stir the vegemite fully into the TVP so you don’t get any lumps of yeast extract in your finished lasagna.
4. You can apparently just put the lasagne sheets in dry but I’ve always pre-soaked them and find this to make them cook better in the oven, as vegan cheese sauce tends to be a little too dry to soften the sheets in the oven.

Notes:
With the exception of the actual pasta itself, none of my pasta recipes contain gluten, so if you’re gluten free, replace your pasta with gluten free pasta and follow the rest of the recipe as normal. Most shops stock gluten free lasagne or lasagna sheets.

Next week: Pizza!

Bene cena!