Total Time
Prep 10 mins
Cook 5 mins

This recipe is from Veganomicon, and it is one of the steps in Isa's vegan version of Moussaka. However, this wonderful creamy blend is a great vegan substitute for Bechamel sauce. I particularly like to add this to baked pasta dishes, vegan lasagnas, or add a bit to make a regular tomato marinara sauce rich and creamy!


  1. Blend pine nuts and lemon juice in a food processor or blender until smooth.
  2. Add silken tofu, cornstarch, garlic, a pinch of nutmeg, salt and white pepper to taste, and pulse to combine.
  3. Use in place of bechamel to add creaminess to tomato sauces for baked pasta dishes!
Most Helpful

I have used this recipe since I bought Veganomicon a couple years ago, and I LOVE this!!! I always use in on Baked Rigatoni (or Ziti), and it is seriously amazing!

LizzyQ December 03, 2009