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An Easy Guide to Make Vegan Bechamel Sauce at Home

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An Easy Guide to Make Vegan Bechamel Sauce at Home

It is simpler than it may seem to make a vegan béchamel sauce without using milk or butter, therefore 100% vegan: just a few simple adjustments will enable vegans and sufferers of lactose intolerance to enjoy the taste of a delicious béchamel sauce, and even use it to enhance their own vegan recipes.

To make a vegan béchamel sauce without milk or butter, which is suitable for people intolerant to lactose, it is necessary to replace the butter and full cream milk: extra virgin olive oil can be used instead of butter and full cream cow’s milk can be replaced by soy milk or a good vegetable stock.

If you choose to use soy milk, pay particular attention to what kind you buy: there are various types of vegetable milk on sale in supermarkets and soy milk is often sold as a sweet beverage. If you look carefully you will also find unsweetened soy milk, and this is what you need if you do not wish to make a sweet sauce. Soy milk coagulates more than full fat milk: for a more liquid béchamel sauce, you should add a little extra milk at the end.

If, on the other hand, you decide to use vegetable stock, do not use poor quality stock cubes, which would make your sauce sub-standard and dull: it is preferable to prepare your own vegetable stock from scratch.

Are you ready? Here are a few cooking tips you need to know to make a good vegan béchamel sauce without milk or butter

Amounts: for each litre of unsweetened soy milk (or vegetable stock), use three kitchen spoonfuls of extra virgin olive oil, 100 grams of flour, salt and a pinch of nutmeg. Keep a sieve on hand: it is useful for sifting the flour evenly into the oil. Heat the stock or milk in a saucepan apart without letting it come to the boil.

Heat the oil for a few minutes in another saucepan, lower the heat and sieve the flour into the pan. Mix until it forms a sort of smooth “ball”.

Remove the pan from the heat and add the soy milk or stock, a little at a time, mixing constantly until the “ball” becomes softer. Repeat the operation described above until you have used up all of the milk and the “ball” has turned into a liquid.

At this point, put the saucepan back on the heat and continue to mix until the béchamel sauce becomes as thick as cream.

Season with salt and a pinch of nutmeg.

Now that you have prepared your vegan béchamel without milk or butter all you have to do is use it to make your favourite dishes.

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