Vegan Béchamel Sauce
This velvety vegan béchamel sauce is a creamy, plant-based alternative to the classic French white sauce. Infused with onion, cloves, and nutmeg, it provides a rich foundation for savoury favourites like lasagne, moussaka, or vegetable gratins. Perfectly smooth and packed with subtle aromatics, it's a versatile staple for any plant-based kitchen.
Instructions
- 1
In a pan, combine the onion (1) slices with the soy milk (400 ml) and water (100 ml). Add the stock powder (1.5 tsp), cloves (2), leaves (2 bay), and ground nutmeg (0.25 tsp). Bring to a boil, then remove from heat and let infuse for 20 minutes. Discard the solids using a slotted spoon.
- 2
In a separate saucepan, whisk together the cornflour (3 tbsp) and vegetable oil (2 tbsp) to form a smooth paste. Gradually pour in the infused milk mixture while whisking continuously.
- 3
Heat the pan and bring to a boil. Continue whisking until the sauce thickens and becomes smooth. Season with a salt (1 pinch) and black pepper (1 pinch), then remove from heat and use as needed.
Nutrition Facts
Per portion