Vegan Béchamel Sauce
How do you make vegan béchamel sauce with soy milk?
Heat the oil and cook the cornstarch for a few minutes until golden. Gradually pour in the soy milk, whisking vigorously to prevent lumps. Cook until the mixture thickens, remove from the heat, and season with salt, pepper, and nutmeg. Cover with plastic wrap directly touching the surface while it cools.
An incredibly versatile sauce, one of those recipes you absolutely need to know how to make. It is perfect for preparing a delicious lasagna, cannelloni, or even baked pasta. Very quick to make, and I assure you it is super creamy and delicate.
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Servings: Makes 1 liter
Ingredients
- 1 L unsweetened soy milk
- ½ teaspoon salt (about 3 g)
- Pinch of black pepper
- ½ teaspoon nutmeg
- 80 g cornstarch
- 50 ml extra virgin olive oil
Instructions
Start by placing the oil and sifted cornstarch in a medium, high-sided pot.
Cook for 4–5 minutes over medium heat, until the cornstarch turns golden.
At this point, gradually pour in the milk while stirring.
Keep stirring quickly until all the milk has been incorporated.
Once you see it begin to thicken, remove from the heat, sprinkle in the black pepper, salt, and nutmeg, and mix thoroughly.
Once mixed and while still hot, cover it with plastic wrap, pressing it directly against the sauce, until it cools.
Now our sauce is ready to use in your favorite vegetarian lasagna or cannelloni.
Enjoy your meal!
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- 1 L unsweetened soy milk
- ½ teaspoon salt (about 3 g)
- Pinch of black pepper
- ½ teaspoon nutmeg
- 80 g cornstarch
- 50 ml extra virgin olive oil