Herb & lemon sauce

Herb & lemon sauce

AuthorMoofremamaCategoryDifficultyBeginner

Although this sauce recipe has quite a few ingredients it is incredibly simple to make. You can leave out the lemon if you prefer, or maybe add more nutritional yeast for a more cheesey flavour. You can use this in a lasagna in place of dairy bechamel sauce, or add to steamed leeks topped with bread crumbs and bake for a delicious and hearty supper. I've played around with this recipe for a while and I am 100% happy that this is as good as a dairy based sauce. There is not a lot that can go wrong with this sauce unless you have the heat too high in which case it will burn so keep it on a low to medium heat. If the sauce does become a bit lumpy, use an electric hand blender to blitz.

sauce
Yields1 Serving
Cook Time10 mins

Ingredients

 3 cups Unsweetened plant based milk
 0.50 cup vegan butter or rapeseed oil
 0.50 cup cornflour or plain flour
 1 tsp Vegan vegetable stock powder
 0.50 tsp Yellow mustard powder
 0.50 tsp Garlic powder
 0.50 tsp Onion powder
 1 tbsp Nutritional yeast flakes
 1 zest of one lemon
 1 Squeeze of lemon juice
 1 dash Good qulaity virgin olive oil
 1 handful of your favorite herbs. I use basil & parsley
 1 pinch Himalayan pink salt or any table salt

Method

1

Melt the vegan butter in a saucepan on a low heat.

2

Mix in the flour with a metal hand whisk or wooden spoon and blend well.

3

Turn up the heat to a medium setting and add one cup of plant based milk at a time, whisking between each cup until smooth and thick.

4

Add all the other ingredients and continue stirring until smooth again.

5

Add more milk a bit at a time if the sauce is too thick until desired consistency is achieved.

6

Your sauce is ready!

Ingredients

 3 cups Unsweetened plant based milk
 0.50 cup vegan butter or rapeseed oil
 0.50 cup cornflour or plain flour
 1 tsp Vegan vegetable stock powder
 0.50 tsp Yellow mustard powder
 0.50 tsp Garlic powder
 0.50 tsp Onion powder
 1 tbsp Nutritional yeast flakes
 1 zest of one lemon
 1 Squeeze of lemon juice
 1 dash Good qulaity virgin olive oil
 1 handful of your favorite herbs. I use basil & parsley
 1 pinch Himalayan pink salt or any table salt

Directions

1

Melt the vegan butter in a saucepan on a low heat.

2

Mix in the flour with a metal hand whisk or wooden spoon and blend well.

3

Turn up the heat to a medium setting and add one cup of plant based milk at a time, whisking between each cup until smooth and thick.

4

Add all the other ingredients and continue stirring until smooth again.

5

Add more milk a bit at a time if the sauce is too thick until desired consistency is achieved.

6

Your sauce is ready!

Herb & lemon sauce