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The best vegan, dairy free and gluten free white sauce recipe for cannelloni, mousakka and lasagne
I used my Vegan Mozzarella to make a white sauce to top the new Waitrose ‘Plant Life’ canelloni. It took just minutes to make but was such a satisfying cheesey, stretchy addition.
Ingredients
- 1 tbsp ‘The Mighty Nooch Nozzarella’ vegan mozzarella powder
- 150ml of mylk (I used almond)
- 1 400g tin of chopped tomatoes
- 1 tbsp tomato puree
- 3 cloves of garlic, minced
- 1/2 red onion, chopped
- 1 pack of the Waitrose ‘Plant Life’ Cannelloni
Method
- make the tomato sauce (or use premade) by frying the onion until golden, adding the garlic and tinned tomatoes and tomato puree and letting simmer for as long as possible
- make your white sauce by mixing the nozzarella powder with the mylk on a low heat until thickened. remove from the heat when it’s a pourable consistency
- spread a thin layer of tomato sauce on a baking dish
- lay the cannelloni in the dish and top with the rest of the tomato sauce
- pour the nozzarella sauce on top and spread out
- bake for around 35 minutes
- serve and enjoy!
Watch my video below for a step by step to assemble!