Nutmeg: Vegan Cooking Guide
Freshly grated nutmeg is the classic finishing spice for béchamel and cream sauces - just a tiny amount adds a distinctive warmth and sweetness that transforms what can otherwise be a flat sauce. Like many spices, it's far superior freshly grated versus bought pre-ground, where the aromatic oils have long since evaporated.
How to Use Nutmeg
Grate whole nutmeg on a fine rasp grater. Add to béchamel and cream sauces, mashed potato, spinach dishes and cakes. Use sparingly - a quarter teaspoon maximum in a recipe; it can dominate if overused.
Nutrition
Contains myristicin (a mild psychoactive compound, but only in very large quantities); provides small amounts of manganese.
Chef's Tips
- Buy whole nutmegs and grate as needed - the difference in flavour compared to pre-ground is extraordinary.
- A whole nutmeg keeps its flavour for years; pre-ground nutmeg loses most of its essential oils within months.
- Nutmeg is especially good with leafy greens - add a tiny grating to wilted spinach, cavolo nero or creamed kale.
→ Find the best substitutes for nutmeg
Vegan Recipes Using Nutmeg
Learn to cook with nutmeg on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
Explore the course Browse all UK ingredients