We came up with this vegan white sauce when Dee Davis said that the vegetables she used for stuffing winter squash were combined with a bèchamel sauce.
Bèchamel Sauce turned out quite tasty, and would be lovely with a plain grain, or with any steamed veggie.
Total prep & cook time: 20 minutes
Nutrition Data, 72g Serving: 79 cal, 58 cal from fat, 6g fat, 3g carb, 2g protein, 1g fiber, 80mg sodium, 1g sugars, low cholesterol, good source Vit K. Gluten Free. Estimated glycemic load 1
It's important to stir continuously while the sauce thickens to avoid lumpiness. If you don't have a whisk and don't feel like running out to get one, a fork will do in a pinch.
Many variations are possible with a sauce like this. We added parsley because it went well with with the root veggies we used to stuff our buttercup squash.
Ginger or mustard or cayenne would also be good in this recipe, or curry powder, or nutritional yeast and mild white miso to make it cheesy.
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