This super simple vegan white sauce recipe will make any dish creamy, smooth and decadently rich. Perfect to top your bakes, incorporate into your pasta dishes, and enhance veggie recipes.
When I first became vegan, one thing that I was worried about was that I wouldn’t be able to have a white sauce in anything ever again. I know this sounds dramatic, but it kind of was for me.
The smooth, rich texture of cheese melting in my mouth with whatever I was eating it with was a feeling I thought wouldn’t be part of my future.
It took me a good part of a year when I became vegan back in 2014, to realise that I could make a vegan version of a creamy white sauce and make it taste great!
Free Recipe eBook
Join our newsletter and get our eBook featuring exclusive breakfast recipes to kickstart your mornings.
I knew that nutritional yeast was a vegan type of “cheese” to sprinkle on so many different things instead of dairy cheeses. But it was not cutting it for me.
How I use this vegan white sauce recipe
Today I’ll share the base of some of my favourite recipes on this website. Her’s a few different ways that I use it!
- As an addition to the leek and mushrooms in my Creamy Vegan Leek and Mushroom Pasta
- As the sauce in my super delicious Vegan Cauliflower Bake
- As the topping for this creamy Easy Vegan Baked Ziti
If you want a dynamic sauce to use when you want to make something quick and easy, tasty and creamy, this sauce is wonderful. You can then add different herbs and spices to change things up depending on what you’re making.
This post may contain affiliate links, for which we earn a small commission at no additional cost to you. Read our full disclosure here.
Cashews as a base
One thing that surprised me, pleasantly I must say when I started on this plant-based journey, was that cashews are a great neutral base for so many things.
I would have never had thought that you could use cashews to make a creamy sauce. It’s also a very popular ingredient in raw desserts, in particular, raw cheesecake. It’s a versatile nut that is a staple in my home.
Alternatives to cashews
If you’re allergic to nuts, you could replace the cashews with sunflower seeds, silken tofu or white beans. Although I haven’t tried this recipe with those alternatives, I’m sure it will work fine.
What you’ll love about this vegan white sauce
There’s so much to appreciate about this sauce. Here’s a quick summary:
- Oil and vegan butter-free
- Just 5 ingredients
- Accessible ingredients in bulk thus reducing your waste
- Easy to make – throw the ingredients in a high-speed blender. Done!
Once you’ve finished the sauce, you can add it to whatever dish you’re making. By cooking or baking it, it will thicken up and become nice and oozy and creamy. Don’t worry about how thin it is when you make it, trust me, it will thicken in no time!
If you want it a little thicker (don’t plan on cooking it for long), reduce the amount of water you use.
Other recipes you’ll love:
- Creamy Vegan Cauliflower Bake (7 Ingredients)
- Leek and Mushroom Vegan White Sauce Fettuccine
- Vegan Smokey Baked Mac & Cheese
- How to Make Vegan Béchamel Sauce
- Savoury Cashew Cream
- Marinated Vegan Bocconcini (Mozzarella Cheese)