Wednesday, July 10, 2013

Oh my.....Vegan Bechamel Sauce!

So bechamel sauce simply means a white sauce.  And because I'm saucey, I had to make a vegan version of this tastey sauce.  I know this may not be the healthiest recipe in my collection, but it is vegan and sure a heck of a lot better for you without those animal bi-products!

So, what do you do with this masterful sauce?  Well you have some options....a vegan white pizza sounds great (recipe to come) or a baked béchamel rigatoni (also coming in the future).  But, what I did with it was a vegetable Au Gratin (pictured).  Delicious!

So, here is how to make this:
2 tbsp vegan butter or EVOO
2 tbsp flour
2 c unsweented Almond Milk
1 tbsp nutritional yeast
1 tbsp lemon juice
1 tbsp dijon mustard (optional)
4 tbsp vegan shredded cheese (I use Follow Your Heart Brand) (optional)

First, you want to start by making a roux.  This will work best if use vegan butter, but I am sure it is doable with EVOO.  Heat vegan butter over med heat and melt, then add in flour. 
When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook and mix for about 5 minutes.  Slowly whisk in almond milk and bring to a gentle simmer.  Stir frequently and add in the last four ingredients.  Mix thoroughly and simmer 5-10 minutes.  Season with s +p to taste.

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