📝 About This Recipe
This dairy-free reimagining of the classic French 'Mother Sauce' delivers a velvety, sophisticated texture without a drop of cream. Infused with aromatic onion, cloves, and a hint of nutmeg, it captures the nostalgic comfort of traditional white sauce while remaining entirely plant-based. Whether you are layering a vegan lasagna or drizzling it over roasted vegetables, this almond-based version offers a clean, nutty finish that elevates any dish it touches.
🥗 Ingredients
The Infusion Aromatic
- 3 cups Unsweetened Almond Milk (high quality, not vanilla flavored)
- 1/2 piece Yellow Onion (peeled but kept whole)
- 2 pieces Whole Cloves (pinned into the onion)
- 1 piece Bay Leaf (fresh or dried)
The Roux Base
- 4 tablespoons Vegan Butter or Extra Virgin Olive Oil (refined coconut oil also works)
- 1/4 cup All-Purpose Flour (sifted for smoothness)
Seasoning and Finish
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon White Pepper (ground; keeps the sauce pristine white)
- 1/4 teaspoon Nutmeg (freshly grated is essential)
- 1 tablespoon Nutritional Yeast (optional, for a subtle cheesy depth)
- 1/2 teaspoon Lemon Juice (to brighten the flavors)
👨🍳 Instructions
-
1
In a medium saucepan, combine the almond milk, the onion (studded with cloves), and the bay leaf over medium-low heat.
-
2
Bring the milk to a gentle simmer, but do not let it boil vigorously. Once simmering, remove from heat and let it steep for 10 minutes to infuse the flavors.
-
3
After steeping, strain the milk into a jug, discarding the onion, cloves, and bay leaf. Keep the infused milk warm.
-
4
In a clean, heavy-bottomed saucepan, melt the vegan butter or heat the olive oil over medium heat until shimmering.
-
5
Add the flour to the fat all at once. Whisk constantly for 2-3 minutes to create a 'white roux.' You want to cook out the raw flour taste without letting the mixture brown.
-
6
Reduce the heat to low. Begin adding the warm infused almond milk one splash at a time, whisking vigorously after each addition.
-
7
Initially, the roux will turn into a thick paste; continue adding milk slowly and whisking until it loosens into a smooth liquid.
-
8
Once all the milk is incorporated, increase the heat to medium-low and bring the sauce to a very gentle simmer.
-
9
Whisk frequently as the sauce thickens to ensure the bottom does not scorch. This should take about 5-8 minutes.
-
10
The sauce is ready when it is thick enough to coat the back of a spoon (nappé consistency).
-
11
Stir in the sea salt, white pepper, freshly grated nutmeg, and nutritional yeast if using.
-
12
Add the lemon juice at the very end to cut through the richness and provide a balanced finish.
-
13
Taste and adjust seasoning. If the sauce is too thick, whisk in a tablespoon of warm almond milk until the desired consistency is reached.
💡 Chef's Tips
Always use unsweetened and unflavored almond milk; even 'plain' versions can sometimes have vanilla which ruins a savory sauce. To avoid lumps, ensure your infused milk is warm when adding it to the roux. If lumps do form, don't panic—simply pour the finished sauce through a fine-mesh sieve or give it a quick pulse with an immersion blender. For a gluten-free version, substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend. Keep the sauce covered with a piece of parchment paper touching the surface if not using immediately to prevent a skin from forming.
🍽️ Serving Suggestions
Layer into a classic Vegan Lasagna with spinach and mushrooms. Drizzle over steamed cauliflower or roasted asparagus for a decadent side dish. Use as a base for a dairy-free Mac and Cheese by adding more nutritional yeast and a pinch of turmeric. Serve as a creamy sauce for plant-based biscuits and gravy. Pair with a crisp, dry white wine like a Pinot Grigio to complement the nutty almond notes.