How to Make Vegan Cream Sauce

Veganism was introduced by MacDonald Watson in England in 1944. His motto was to completely avoid dairy products and meet the daily requirements from vegetables. Today this has become so common that there are many restaurants where only vegan food is served. Although all the required nutrients are present in vegetables but there is one vitamin that is obtained from dairy food products and that is vitamin B-12. Today this problem has also been solved. In order to meet the daily requirement of vitamin B-12, food products are prepared by fortifying them with vitamin B-12.

It is believed that avoiding animal food products this way helps people get rid of certain degenerative diseases that have become very common. No doubt that it has shown great results to those who are practising it but most of us still do not like to have it anyway. So all we need to do is to work on improving the taste of vegan foods and making it more flavoursome. Described here is a vegan sauce recipe that is a side dish and adds to the flavour when combined with other vegan main course dishes.

Prep time: 2 to 5 min
Cook time: 15 to 20 min
Total time: 17 to 25 min
Serving size: 3 to 4 persons

Margarine: 4 tbsps
Whole wheat flour: 2 tbsp
Soymilk: 2 cups
Broth powder: 1 tbsp
Nutritional yeast: 3 tablespoons
Cashews: ½ cups
Salt: ½ tsps


  • 1

    Firstly add 4 tablespoons of margarine in a frying pan and put it on low heat.

  • 2

    After about 2 minutes and as the margarine starts melting, add 2 tablespoons of whole wheat flour into the frying pan. Now keep on stirring it until the flour gets evenly mixed in the oil.

  • 3

    Next add 2 cups of soy milk, 3 tablespoons of nutritional yeast, 1 tablespoon of broth powder and ½ teaspoon of salt and keep on stirring it until it gets thickened.

  • 4

    After about 12 minutes, turn out the flame and take it out in a dish.

  • 5

    Finally garnish with cashews and refrigerate it for 1 hour. Serve when chilled.

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