Mornay Sauce

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Vegan Cheese Mornay Sauce

Vegan Cheese Mornay Sauce


Makes about 2 cups

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 cup vegetable broth
  • 1/2 cup nutritional yeast
  • 1/8 teaspoon turmeric
  • salt and freshly ground black pepper
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon yellow mustard
  • 1/2 cup unsweetened soy milk


  1. In a small saucepan, heat the oil over medium heat
  2. Add the onion, cover and cook until soft, about 10 minutes
  3. Stir in the broth and nutritional yeast, turmeric and salt and pepper and simmer, stirring, until the mixture starts to thicken and bubble
  4. Whisk in the cornstarch mixture and cook, whisking, for 1 to 2 minutes to thicken
  5. Transfer the mixture to a blender or food processor and blend until smooth
  6. Add the lemon juice, mustard and soy milk and blend until smooth
  7. Taste, adjusting seasonings if necessary
  8. Return the sauce to the saucepan and heat over low heat, stirring, until hot
  9. If not using right away, cool the sauce to room temperature, then transfer it to a container, cover and refrigerate until needed
  10. Properly stored, the sauce will keep for 2 to 3 days
  11. Reheat the sauce in a saucepan over low heat

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