... Simple Vegan Bechamel Sauce | Dance of Stoves

Simple Vegan Bechamel Sauce

vegan béchamel
Some time ago, we taught you how to prepare our homemade béchamel (which you can see here), a simple but successful recipe that brightens up any dish. 

Today we bring you the vegan version; it is lighter, healthier and just as tasty.

Do not be scared by the colour and texture it has. It is darker because the flour and milk in this béchamel provide more colour than the original version, and when using whole rye flour, there is not such a delicate sauce.

Also Read: Best Vegan Lasagna Recipe

vegan béchamel
As you can see in the photo below, the flour we used had quite a few lumps, shells, and seeds, so the sauce appears lumpy, but we guarantee that it was perfect bound.

If you want the sauce to look even more like the original, you can use wheat flour in its white or integral version. 

We use extra virgin olive oil, but you can also use margarine; it is a less healthy version, mainly if you use hydrogenated margarine, but it will be creamier than oil.

Also Read: Vegan Kale Salad Recipe

vegan bechamel rye flour
As for vegetable milk, you can use the one you like the most or have on hand. 

Our béchamel has homemade oat milk; if you want to know how it is prepared, you can see it here. 

However, oat milk has a slightly sweet taste, so it is probably ideal to use soy milk with a more neutral flavour.

Also Read: Kale Salad With Tahini And Turmeric Dressing

vegan béchamel
As you can see, this vegan béchamel is very similar to the original, you have to change a couple of ingredients to organise it, and that's it. 

The best of all is that the taste is very similar and it is suitable for intolerant, allergic and vegan people, it is lighter and much healthier, what are you waiting for to try it?

Also Read: Homemade Pumpkin Puree

vegan béchamel
Vegan 
béchamel

Vegan Bechamel
Vegan white sauce, also known as bechamel sauce. Basic 3 ingredient recipe that you can expand on with different flavourings. Creamy and delicious.

  • Author: Dance of Stoves
  • Preparation: 5 minutes
  • Cook: 15 minutes
  • Total: 20 minutes
  • Servings: 2 cups (1x), 4 cups (2x), 6 cups (3x)
  • Category: Step by Step Tutorials
  • Cuisine: Vegan
  • Diet: Vegan

Ingredients SCALE (1x)

  • Four tablespoons extra virgin olive oil (about 60 grams)
  • 60 grams of flour (we use whole rye)
  • 600 millilitres of non-dairy milk (we use oat milk)
  • Salt, black pepper and nutmeg to taste

Ingredients SCALE (2x)

  • Eight tablespoons extra virgin olive oil (about 120 grams)
  • 120 grams of flour (we use whole rye)
  • 1200 millilitres of non-dairy milk (we use oat milk)
  • Salt, black pepper and nutmeg to taste

Ingredients SCALE (3x)

  • 12 tablespoons extra virgin olive oil (about 180 grams)
  • 180 grams of flour (we use whole rye)
  • 1800 millilitres of non-dairy milk (we use oat milk)
  • Salt, black pepper and nutmeg to taste

Instructions

  1. We pour the oil into a saucepan and heat it.
  2. We add the flour and stir so that it is integrated. We leave it on the fire for a couple of minutes until it turns golden brown.
  3. We add the milk very little by little and without stirring so that lumps do not come out. Some say that it comes out better with hot milk, but we use cold or old milk since it comes out perfectly and we save heating it; the important thing is to stir well and add it slowly. Depending on the flour you use, you may need to add more milk, so if you see that it is too thick, add more, and that's it.
  4. To finish, we add salt, pepper and nutmeg to taste, being careful not to go overboard with the latter because it adds many flavours.

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