Mike Davies, a chef from London, shares insights on creating delicious plant-based cheese sauce with minimal processed ingredients. He recommends making a vegan bechamel using a roux flavored with nutritional yeast and optionally enhanced with mustard powder, nutmeg, or cayenne for flavor depth. Alternatively, soaking and blending raw cashew nuts yields a creamy sauce that rivals cheese sauce. He emphasizes the importance of seasoning and using low-processed ingredients like oat milk and vegan butter to achieve rich, satisfying flavors.
The aim of the vegan cheese sauce game is to create something that has the same richness, texture and mouthfeel, and is also delicious.
Using a roux with plant-based gear and nutritional yeast can yield a flavorful vegan bechamel, perfect for pasta bakes or lasagnas.
Soaking raw cashew nuts and blending them with seasoning creates a super-smooth cheese sauce alternative that rivals traditional cheese.
Look for oat milk and vegan butter with a low number of ingredients if you're keen on minimizing processed foods.
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