Vegan White Pasta Sauce

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!

A simple, creamy, white vegan sauce that is great in pizzas, lasagnas, and plain pasta. It’s nut-free, healthy, and very easy to make with 3 simple ingredients!

Welcome to DAY 4 of our SimpleFit Two-Week Plant-Based Cooking Challenge!

What’s this challenge? We will be cooking a brand-new plant-based recipe every day for the next two weeks together! All recipes are pantry-friendly, easy to make, and will NOT require hard to find ingredients (because grocery shopping ain’t the same anymore!).

+ Giveaways: Follow along and if you make one of the recipes and post a picture of your creation in our Facebook group, you will be entered into a giveaway for a chance to win one of the editions of my digital cookbook “10 Vegan Meals in 1 Hour”. Winners will be picked every other day over two weeks!

Are you ready for the BEST ever Vegan White Pasta Sauce? It’s made with 3 basic ingredients and is ready to serve in 10 minutes. What’s not to love here?

Now, the base sauce is vegan bechamel and we will be adding spices to turn the base sauce into the Italian White Pasta Sauce.

This creamy sauce is perfect with any boiled pasta, gnocci, pizza, or lasagna. It’s nut-free and healthy, I call it a win-win!

Let’s get to it!!!

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Vegan White Pasta Sauce

Cook Time

10 mins

Total Time

10 mins

 

A simple, creamy, white vegan sauce that is great in pizzas, lasagnas, and plain pasta. It’s nut-free, healthy, and very easy to make with 3 simple ingredients!

Course: How To

Cuisine: Italian

Servings: 4 1/2 cup servings

Calories: 117 kcal

Author: Simple Fit Vegan

Ingredients

• 3 tbsp coconut oil (can sub for olive oil or grapeseed oil(
• 2 tbsp white flour
• 2 cups unflavored, unsweetened non-dairy milk (almond, soy, cashew)
• Spices for Italian Sauce:
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp Italian seasoning or dried basil
• ¼ tsp rosemary
• 1 tbsp nutritional yeast
• ½ tsp salt
• 1/8 tsp black pepper

Instructions

1. Heat a pot over medium-high heat. Add coconut oil and heat for 30 seconds. Whisk in flour stirring vigorously with a whisk. Cook for 1 minute.
2. Slowly add non-dairy milk in small batches while stirring. Cook for 10 minutes, stirring continuously with a whisk or wooden spoon until the sauce has thickened. Turn off heat. Note: the sauce will thicken as it cools.
3. Add spices: garlic powder, onion powder, Italian seasoning or dried basil, rosemary, nutritional yeast, salt, pepper.

Recipe Notes

Nutrition Information (per ½ cup): Calories: 117 Fat: 11.5 g Saturated fat: 8.8 g Carbohydrates: 3.5 g Dietary Fiber: 0.6 g Sugar: 0 g Sodium: 80 mg Protein: 0.9 g

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!