![]() ![]() This vegan bechamel sauce recipe has only 3 ingredients and can be easy to make for some. When the sauce has thickened (you need it thick so that it firmly stands on top of your moussaka or lasagna), add the salt, nutmeg, and white pepper.You need to go in small batches to make sure you get a smooth sauce. ![]() Add the next ½ cup of dairy-free milk and stir until combined. Add the slurry to the pan and stir until they are combined. In a small bowl, combine ½ cup of dairy-free milk and corn starch.Stir and cook for 2-3 minutes until the “batter” is boiling up like in the below photo. When the butter has melted completely, turn down the heat to low and add rice flour.Preheat your frying pan to medium heat and melt the vegan butter.No need to use nutritional yeast as this is a creamy sauce, there is no need to add cheezy flavor. You can use black pepper of course but you will see the small black spots. Seasoning -> We use a combination of salt, nutmeg, and white pepper.Alternatively, you can use a GF flour blend but check whether it has both flour and starch in it. If you use only flour, then the sauce may not be thick enough and you end up adding way too many flours. If you only use starch, then the sauce will end up more like a pudding than a sauce. Flour -> We use a combination of rice flour and corn starch.We recommend using homemade oat milk, almond milk, or cashew milk. ![]() Even if the store-bought milk calls itself unsweetened, it can still be quite sweet compared to any homemade version. It is almost always due to the choice of milk. We hear a lot of complaints about sauces that turn out too sweet.
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