Ingredients

The following ingredients have 6 Servings
  • 4 tablespoon vegan butter
  • 3 tablespoon all-purpose flour (see note)
  • ½ cup dry white wine
  • Juice from half of a large lemon
  • 1 cup plant-based milk (not coconut milk)
  • ½ cup vegan parmesan cheese (we use Violife)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • ¼ teaspoon ground black pepper
  • ½ teaspoon smoked salt (or a dash of liquid smoke and ¼ tsp sea salt)
  • ¼ teaspoon red pepper flakes (see note)
  • ¼ cup finely chopped basil

Instruction

  • Make the Roux
  • In a large sauce pan, melt the 4 tbsp of butter on medium-high heat until it begins to bubble.
  • Vigorously whisk in the 3 tbsp of flour. It will form clumps. Keep whisking until it turns golden brown.
  • Make the Cream Sauce
  • Whisk in the ½ cup of white wine. Whisk until the large lumps begin to break down.
  • Add the juice from half of the lemon and slowly pour in the 1 cup of plant milk and keep whisking until the sauce is smooth and velvety.
  • Stir in the ½ cup of grated vegan parmesan until it’s combined and bring to a low boil, then reduce the heat to simmer.
  • Add the 1 tsp of onion powder, 1 tsp of garlic powder, 1 tsp of dried parsley, ¼ tsp ground black pepper, 1/2 tsp smoked salt (or 1/8 tsp of liquid smoke and ½ tsp sea salt), and ¼ tsp of red pepper flakes (optional), and stir until fully combined.
  • Stir in the basil until fully combined and serve.
  • Enjoy!