I love sneaking more vegetables into our dinners, like I did in my Sweet Potato Black Bean Burger, Szechuan Tofu, or Vegan Bolognese Recipe. Since cauliflower is almost flavorless, it’s easy to turn it into hummus, sauce, or this delicious cauliflower bechamel sauce recipe to use in lasagna or casseroles. Bechamel is a classic French sauce that I used to make all the time back in France.
What Is Cauliflower Bechamel Sauce?
A cauliflower bechamel sauce is a creamy white sauce made from cooked, blended cauliflower. It’s thick, creamy like a classic bechamel, but it’s also dairy-free and flourless. As a result, cauliflower bechamel is a healthy bechamel recipe, low in fat and calories, low in carbs, and high in vitamins and nutrients. It’s also a great sauce for anyone on a low-carb vegan diet.
How To Make Cauliflower Bechamel
To make a cauliflower bechamel, you need a food processor, blender, or at least an immersion blender to turn your cooked cauliflower into a puree.
Ingredients
Next, you need a bunch of wholesome ingredients to make this creamy cauliflower sauce.
Fresh Cauliflower Forest – Trim the florets and measure the number of cups you need. It’s ok if you use too much cauliflower, but the sauce will be ticker, and you may need more liquid to thin out. Almond Milk, oat milk, or soy milk – any plant-based milk works great. Vegetable Stock – to give the sauce consistency. Cashew nuts is a way to make the sauce thicker, creamier and it’s totally optional. Olive Oil or plant-based butter. Plant-Based Cream – Like coconut cream, cashew cream, or soy cream. You can also use a bit more non-dairy milk if you don’t have cream available or you don’t want to increase fat in your sauce. Salt and Pepper to taste
Preparation
Blending The Ingredients
Using Cauliflower Bechamel
This bechamel can be used as a replacement for any bechamel in recipes like:
Casseroles – to add to my Vegan Sweet Potato Casserole Lasagna Cooked Pasta as a thick creamy sauce like in my – like my Vegan Creamy Mushroom Pasta. Steamed Vegetables – cover steamed broccoli or potatoes with this bechamel sauce in a large baking dish. Then, add dairy-free cheese on top and bake for 10 minutes at 350°F (180°C) to make a delicious side dish.
Storage Instructions
You can store the sauce in an airtight container in the fridge for up to 3 days. Or, freeze the cauliflower sauce in an airtight container for up to one month. That in the fridge the day before and rewarm in a non-stick saucepan.
Allergy Swaps
If you need to adapt the recipe for any allergy reasons or because you don’t have some of the ingredients, try the options below.
Gluten-Free – Make sure the vegetable stock is wheat free, which is most of the time fine. Nut-Free – Use a nondairy milk like oat milk, soy milk, or coconut milk. Cream-Free – Swap the plant-based cream for more dairy-free milk. Vegetable Stock Free – Use cold water, and to add flavor to the sauce, add some dry spices like dried oregano or dried parsley. Oil-Free – You can cook onion and garlic with plant-based milk and stock without stir-frying.
Below are my answers to your common questions about this bechamel sauce recipe.
