Vegan White Sauce – Bechamel
Use this sauce to upgrade recipes – pasta sauces, lasagna, cooked or baked vegetables.
Here are just some of the recipes that I successfully made with this recipe:
A quick Pasta Rosa – Tomatoes & cream
Vegan Cheese and Eggplants lasagna
Pistachio & Cashew Ravioli in Sweet potato, Cream and Sage sauce
A Perfect Vegan Greek Moussaka
Ingredients
- 4 tbsp olive oil
- 3 tbsp all-purpose-flour
- 2 cups water or non-dairy milk, I don't like the taste of soy milk here and prefer to use almond-rice milk
- 1/4 cup white wine optional
- pinch nutmeg optional
- 1/2 cup cashew cheese search for a recipe on this site or use a vegan cream
Servings: people
Instructions
- Bechamel - this sauce is easy to make and VERY useful. the ground rule is keep stirring all the time, don't let it burn and don't add too much fluids at once. Use a good pot and a relatively low flame - put 4 olive oil tbsp and when hot add 3 tbsp of flour. stir constantly, a small ball of oil and flour would form. If seems too dry, add some olive oil.
- add water/non-dairy milk slowly and steadily while stirring- 100 ml at a time, the "ball" would widen and become a sauce.
- Add fluids whenever needed, you will eventually have a thick white sauce. Add cashew cheese, wine and nutmeg, turn off heat.
- This basic recipe is easy to make and can be used for many dishes - I used it for Moussaka, cooked vegetables, baked vegetables, lasagna....
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