Schmaundt fat is that white sauce slapped all over perogies, typically made from sausage drippings, heavy cream, butter, flour, lots of salt and pepper. It’s a banger on noodles (or the leftover perogy dough that got too tough to roll, sliced and boiled into noodles), with Beyond Sausage and so much more. Variations of the recipe or the name of the recipe itself can range widely. Some may see, call this or use this as béchamel sauce, alfredo sauce, white sauce, cream sauce. Why am I even posting this recipe, you might be wondering? Well, some new (or long standing) vegans may just miss it, some people are learning how to now cook dairy free, and some people are just learning how to cook. Also, I googled “vegan schmaundt fat” and nothing came up, so I guess it’s become my civil duty to change that, or whatever. This recipe is simple, but only because I’ve made it hundreds of times in my life. Soon, you’ll be measuring with your heart and giving a good schluppa butter where butter is due, and that’s AOK too.
So if you’re just starting off, that’s cool, here’s the vegan version with a few variations.
Schmaundt Fat:
2 tbsp vegan butter (or leftover Beyond Sausage drippings, if that’s part of the meal anyhow)
2 tbsp white flour
2/3 to 3/4 cup dairy free milk
1/2 tsp salt
1/2 tsp pepper
In a small sauce pot on medium / medium high, melt the fat and add the flour. Hey, now you’re making a roux. Let these two really combine and bubble, then add the dairy free milk. I like oat milk because it’s a little heavier and not sweet like a soy milk. Add in your salt and pepper and let the flour do its job by thickening for a minute or two before taking off the stove. Give it a quick taste test and add more salt or pepper if needed.
Make it into an Alfredo or white mac sauce:
Once the schmaundt is thick and ready to go, add in 1/2 tsp lactic acid powder and/or 1/2 cup vegan parmesean or vegan mozzarella. Add parsley, garlic powder and onion powder if you like.
No comments