Basic Vegan Béchamel Sauce | Cook For Your Life
Basic Vegan Béchamel Sauce

Basic Vegan Béchamel Sauce

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Rated 5 out of 5
5 out of 5 stars (based on 1 review)

Carrot Icon for Number of Ingredients Size 4 ingredients

This creamy basic vegan Béchamel is a tasty workhorse in the plant-based kitchen. Use it to whip up any number of dishes from lasagnas, to gratins, to veggie pot-pies, to mushroom bakes. Yum! ...


Ingredients

  • ¼ cup vegan butter
  • ¼ cup all purpose flour
  • 4 cups soy milk
  • 1 teaspoon salt or to taste
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Nutrition Facts

Calories

1190 cals

Fat

87 g

Saturated Fat

69 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g

Carbohydrates

71 g

Sugar

49 g

Fiber

1 g

Protein

34 g

Sodium

2469 mg

Directions

  1. In a medium saucepan, melt butter over medium heat. When butter is melted, using a wooden spoon, add in all the flour and stir until combined (see Ann’s Tips)
  2. Continue to cook the butter and flour mixture for about 2 minutes, or until it develops a slight nutty flavor
  3. While mixing with a whisk, begin to add the soy milk to the pan with the butter and flour mixture. Start with a slow pour and gradually speed up. Continue until all the milk is added
  4. Whisk the mixture every couple of minutes, making sure to get the bottom of the pan so the flour can’t burn. Be careful to never let the mixture boil
  5. After 8-10 minutes, the mixture will be thick enough to coat the back of a spoon. Add in the salt for seasoning and remove the mixture from the heat.

Chef Tips

In step 1, before you add the flour, add a grate or two of freshly grated nutmeg to the melted butter and let it sizzle for 30 seconds. It will add a mellow flavor to your sauce.

If you don’t have a whisk, you can use a spoon to add in the milk . Stir vigorously and constantly to prevent lumps from forming.

 

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


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Rated 5 out of 5
November 14, 2020
anonymous

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