Béchamel sauce is a white sauce that can be used to make so many dishes. After all, it is a mother sauce. You can toss the cooked pasta in béchamel sauce to make a creamy dish or use it in Vegan Moussaka, vegan lasagna, cauliflower bake, etc.
The origin of this great sauce is unclear, but we can be thankful to the French or Italy for coming up with this delicious sauce.
Traditionally, béchamel sauce is made from flour, butter, and milk. However, we used vegan butter and coconut milk, so there's no need to worry about eating foods not included in a vegan diet.
First, we made a white roux from vegan butter and flour. A roux is a combination of flour and fat cooked until white, blond, or brown and used to thicken sauces. Then, we gradually whisked in the coconut milk until a glorious, smooth thick sauce formed.
- 2 tablespoons Vegan Butter
- 2 cloves Garlic, grated
- 1 Shallot, grated
- 3 tablespoons Leveled All-Purpose Flour
- 1 1/4 cups Coconut Milk or Unsweetened Dairy-Free Milk
- 1/8 teaspoon Nutmeg
- 1 teaspoon Salt
- 1/2 teaspoon White Pepper
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