Vegan White Sauce

The spiral shapes of the gluten free fusilli in this bake really hold the white sauce well.

A white or bechamel sauce is often called for in pasta bakes and lasagnes, moussaka, stuffed pancakes, bean crumbles... you name it! You could just substitute in a traditional recipe but we have a quick and easy one which uses the traditional roux method but some decidedly un-traditional ingredients!  The flavour is very bland so that you can add whatever seasonings are appropriate to the dish you are making. This recipe makes about 1 1/4 litres of sauce.
4 tabs cold-pressed sunflower or similar good quality oil
3 rounded tabs plain wheat flour (corn flour for those who avoid gluten)
1 tab soy sauce
1 litre soya milk
1/2 -1/3 tsp black pepper
1/2 tsp seasalt
3 rounded tabs yeast flakes (aka nutritional yeast)

• Make a roux with the oil and flour, and stir in the soy sauce. (A roux means you heat the oil and whisk in the flour to make a smooth paste.)
• Use a balloon whisk to add the soya milk gradually over a gentle heat, ensuring there are no lumps.
• Stir in the yeast flakes, salt and pepper. The sauce should thicken somewhat at this stage.
• When thickened, remove the sauce from the heat and use in your recipe or keep in the fridge/ freezer until needed.

Have a look here for a fricassee recipe using this sauce. 

PS: Sorry for any disruption while we were trying to decide on a new look- we went back briefly to the simple template as the comments section has been hard for some  of you to use with the dynamic view, but pageviews went down drastically and  immediately, so returned to dynamic view as it seems to be more conducive to clicking through all the posts.