Sunday, April 14, 2024
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Creamy White Sauce

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Indulge in the art of culinary innovation with this delectable creamy white sauce recipe. The beauty of this sauce lies in its harmonious blend of plant-based ingredients that come together to create a luscious and flavourful masterpiece. The sautéed leeks provide a fragrant and savoury base, while the raw cashews, when soaked and blended, infuse a luxurious creaminess that rivals traditional dairy sauces. This recipe is a testament to the versatility of plant-based cooking, offering an option that’s both delicious and vegan-friendly.

The sauce’s depth of flavour is enriched further by ingredients like nutritional yeast, miso, and Dijonnaise, which contribute a delightful umami quality reminiscent of classic French sauces. Adding tahini and agave brings a nuanced sweetness and nuttiness, while lemon juice adds a zesty, tangy note that balances the richness of the cashews. With the inclusion of cornflour, the sauce achieves the ideal consistency, ensuring it beautifully coats pasta, vegetables, or any dish in need of a velvety, savoury enhancement.

This creamy white sauce is a revelation for those seeking a plant-based alternative without compromising taste and texture. Its versatility makes it a perfect accompaniment to various dishes, from pasta to steamed vegetables, turning everyday meals into a gourmet experience. By embracing this recipe, you’ll savour a sauce that’s both luscious and flavorful, representing the ever-evolving world of plant-based cuisine.

Creamy White Sauce

Deb PlowmanDeb Plowman
This creamy white sauce with the essence of leeks and the richness of cashews offers a delightful alternative to traditional dairy-based sauces, perfect for those seeking a plant-based option without compromising taste and texture.


  • 1 lrg or 2 sml leeks well washed, finely sliced
  • ½ cup water
  • ½ cup soy milk / other plant milk
  • ½ cup raw cashew nuts soaked
  • 1 tbsp dijonaise
  • 1 tbsp nutritional yeast
  • 1 tsp tahini
  • 1 tsp agave
  • 1 tsp miso
  • 1 tbsp lemon juice
  • 2 tsp cornflour (cornstarch)


  • Sweat the leeks in a small saucepan with the lid on over a low light until they are very tender.
  • Add all the other ingredients apart from cornflour and blend with a stick blender or in a food processor/blender.
  • Pour back into the saucepan if necessary, and heat through.
  • Mix the cornflour with two tbsp water in a small bowl, then mix into the sauce, stirring continuously until it thickens.
Tried this recipe?Let us know how it was!
Deb Plowman
Deb Plowman
Deb is a staunched whole food plant based advocate based in Sydney Australia. At a very young age she went vegeterian after watching The Animals film in 1982. See here complete story here ??

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