Creamy Vegan Butternut Bechamel
Why should vegans, the lactose intolerant, kosher carnivores and the calorie counters get gypped when it comes to creamy pasta sauces? Why must they be treated as second class citizens, doomed to a lifetime of runny sauces. If you prick a vegan, do they not bleed, then tell you all about how they’re vegan?
Put this on your pasta, and you’ll be writing me love letters.
1 large onion
5 cloves garlic
1 C basil leaves
½ C white wine
½ C plus 2 T Olivo or similar non dairy butter alternative (I use Olivo Coconut Spread)
½ C flour (use AP or whatever hippy flour you like)
4 cups butternut squash soup
2 T Fresh Thyme
1 T Herbs de Provance
Salt and Pepper to taste.
Melt 2 T of the non dairy spread to cover the bottom of a large saucepan.
In a food processor, combine the onion, garlic and basil, pulse until it looks like a salsa.
Add the onion, basil and garlic mix to the saucepan with a pinch of salt and the wine. Turn the heat to high and sauté until the wine evaporates. Remove from pan and set aside.
Melt the Olivo over medium heat, add the flour and stir to combine. Cook until it turns medium brown, a little more than 5 minutes.
Whisk in the butternut soup one cup at a time until you have a smooth sauce. Keep cooking and stirring for 10 minutes.
Turn the heat off and stir the herbs in. Taste and adjust seasoning.
Write me a love letter
This recipe is meant to sauce up 1lb of dry pasta