Vegan béchamel without butter
This recipe for making a vegan béchamel sauce without butter or milk is simple and can be used in your preparations like the 'original' béchamel sauce. You can use any vegetable milk (soy milk, oat milk or rice milk) that does not contain sugar. I use it to prepare classic vegan lasagne or a vegan parmigiana to die for!
Why you will love this vegan béchamel sauce
- Simple: in just a few minutes and with a few simple steps your bechamel sauce will be ready. You won't have to resort to the Bimby for this recipe!
- Versatile:This dairy-free béchamel sauce is perfect for all those recipes that traditionally call for it. You can therefore use it for vegan lasagne, baked pasta or fennel gratin.
- Perfect for the lactose intolerant: Since cow's milk is replaced by vegetable milk, this béchamel sauce is perfect for lactose intolerant people.
- Light:Because this vegan béchamel sauce is without butter or milk, it is lighter and more digestible.
- AuthenticI have had many people (even omnivores) try this béchamel sauce and every time I receive very positive feedback. Especially when in lasagne, the difference is practically unrecognisable.
Here are all the ingredients you'll need
- Sugar-free vegetable milk: If you want to obtain a béchamel with an authentic taste, I recommend using Alpro's 'NOT MILK' milk (no sponsor)
- Vegetable butter: You can use either vegan butter or margarine. If you don't want a béchamel without margarine, you can also make it with olive oil (in this case use 100ml extra virgin oil instead of butter)
- white all purpose flour: Any flour will do to achieve a good result. If you want a gluten-free béchamel sauce, make sure you use a gluten-free flour. You can use it exactly as described in the recipe below.
- NutmegYou can use either whole and grated nutmeg or powdered nutmeg. A magic ingredient that must be used in the right quantity. The tip of a knife will suffice.
- Salt&pepper to taste
- Nutritional yeast (optional) A staple of vegan cooking. I add it to give a cheesy flavour to the béchamel sauce.
Preparation (step-by-step)
1. Melt the butter
Melt the butter in a high-sided pan over medium low heat.
2. Form the roux
Once all the butter has melted, add the flour and mix quickly with a whisk. A thick, yellow paste will form: the roux.
3. Add milk
Lower the temperature of the cooker to low heat. Add the room temperature vegetable milk little by little and let it thicken while continuing to stir.
4. Season
Continue adding milk and mixing. Once all the milk has been incorporated, season with salt, pepper, nutmeg and nutritional yeast if desired.
Storing vegetable béchamel
You can store the béchamel in a refrigerator container for up to 2 days. Just mix it quickly before using it or add a little milk.
Now that you have all the information to prepare this recipe, all you have to do is get to work. Have fun in the kitchen!
Vegan béchamel sauce
Equipment
- 1 large pot
- 1 kitchen whisk
Ingredients
- 1 L Sugar-free vegetable milk If you want to get a béchamel with an authentic taste, I recommend using Alpro's "NOT MILK" milk (no sponsor)
- 100 g Vegetable butter
- 100 g white all purpose flour
- 1/4 tsp Nutmeg
- as needed Salt&pepper to taste
- as needed Noble (or food) yeast optional
Instructions
- Melt the butter in a large saucepan over medium temperature.
- Add the flour and mix quickly with a kitchen whisk until a roux is formed.
- Add the milk little by little while continuing to mix with the whisk.
- Season with salt and pepper and also add nutmeg powder and nutritional yeast if desired.
- The béchamel will be ready in approx. 10-15 minutes.
I hope you enjoyed the recipe! See you soon 🙂
