Make Vegan Bechamel Sauce
Olive oil and almond milk replace the butter and cream often used to make béchamel. This sauce, which is a staple in both France and Italy, tastes delicious in vegan lasagna or over cooked vegetables in a gratin dish.
Contents
Ingredients
Servings: About 8
- 2 tbsp. olive oil or 2 tbsp. vegan butter, melted
- 2 tbsp. chickpea flour
- 2 tbsp. almond meal
- 1 vegan bouillon cube
- 1/2 tsp. dried marjoram
- 2 cups almond milk
- 1 tsp. dried rosemary, thyme or tarragon
- Salt and pepper to taste
- 2 tbsp. minced fresh parsley
Steps
- Heat the olive oil in a large saucepan until it begins to shimmer.
- Add the chickpea flour, almond meal, vegan bouillon cube, dried marjoram and dried rosemary, thyme or tarragon. Heat the ingredients for about 5 minutes, stirring them until they begin to bubble and have the appearance of wet sand.
- Pour in the almond milk and stir it with a whisk for about 10 minutes or until the mixture begins to thicken. You can bring it to a simmer, but don’t let it boil.
- Taste the sauce and then season it with salt and pepper as needed.
- Use the sauce in a recipe or store it in the refrigerator in an airtight container for 2 to 3 days.
- Finished.
Tips
- You can replace the chickpea flour with all-purpose flour and the almond meal with ground cashews, depending on what you have in your pantry.
- You will need to stir the sauce constantly as you cook so that all of the lumps are removed.
- Try grating some fresh nutmeg over the sauce for a different flavor.
Warnings
- This sauce does not freeze particularly well, so you will need to use it within a few days of making it.
Things You'll Need
- Large saucepan
- Wooden spoon
- Whisk
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