Creamy, silky and milky - yet FREE from milk and butter.
Here is a delicious vegan and whole wheat béchamel sauce that takes app. 8 minutes to make and gets you ready for cooking lasagne, cauliflower gratins or any other type of pasta bake.
- 500 ml soy milk
- 40 grams extra virgin olive oil
- 40 grams whole wheat flour
- ½ tsp salt
- ½ tsp nutmeg
- In a pot, warm up the olive oil, add the flour, whisk and cook for about 2 minutes or until the mix starts to bubble (this is called roux).
- Add hot milk to the roux and keep stirring with a whisk on medium heat for about 5 minutes, or until the sauce becomes creamy.
- Add salt and nutmeg to taste.
NUTRITION PER PORTION
STEP BY STEP VIDEO RECIPE
VIDEO GUIDE FOR VEGAN BÉCHAMEL SAUCE
1: In a pot, warm up the olive oil, add the flour, whisk and cook for about 2 minutes or until the mix starts to bubble (this is called roux).
2: Add hot milk to the roux and keep stirring with a whisk on medium heat for about 5 minutes, or until the sauce becomes creamy.
SERVING SUGGESTIONS FOR VEGAN BÉCHAMEL SAUCE
You can use this versatile sauce to add flavour and creaminess to many recipes such as baked pasta dishes or baked vegetable dishes, or if you feel fancy why not try our vegan chickpea flour crêpes with sautéed mushroom and béchamel sauce filling! They are delish 🙂
CHANGES YOU CAN MAKE
If you want this sauce to be whiter and to have a smoother consistency, substitute all-purpose flour for the whole-wheat flour. The sauce won't be as heathy but it will look prettier.
You can store your béchamel sauce in the fridge for 2 to 3 days, even though we recommend to always eat the sauce fresh, as it tastes much better.
During the cooling process your béchamel will become thicker. To make it thinner gain, just add some soy milk and warm it up.
This recipe was adapted from "Non solo le torte di Anna".