Most of the vegan recipes are based on the traditional analogs as we are used to food we have had in the past. The most frustrating step in building a strong vegan cooking skill is learning how to make sauces and how to bake. Today we are going to look at the dressings. The topic is mostly about replacing animal fats and dairy with plant-based products. Like the shaving mistakes, we make when we start, the further experience prevents us from flaws. The more you cook, the more you know about cooking.
1. Immortal classics
Want to cook a vegan bechamel sauce? Well, the milk base of the sauce with the buttery roux can be simply replaced with almond milk and almond meal. You can also top off your sauce with a nutmeg, although too many nuts may seem excessive. Talking about the roux, whenever you want to cook a gravy as a base for any sauce (or as a dressing itself), you need to substitute the animal fat with some olive oil. The texture remains the same.
2. A lazy option
You can avoid the complicated part by choosing the existing plant-based sauces. The Italian cuisine offers various tomato sauces like arrabbiata and marinara. A great option among chile sauces will be the enchilada sauce, which is well-known in the North American region.
3. Remedies you should try
The popular pesto sauce includes parmesan cheese, which is hard to substitute. Nevertheless, you can make a decent pesto sauce with nutritional yeast. A tough one is the Alfredo sauce, which is all about parmesan, cream, and butter. You already know how to replace milk and parmesan. The last ingredient can be replaced with chopped cashews. The sauce will be thick and healthy.
Don’t accept the setbacks and try over and over. You will soon be able to make any vegan sauce by looking into any conventional cooking book and replacing certain ingredients.