Vegan Béchamel Sauce Recipe
Category: Sauces and Gravies
Servings: 1
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice Milk | 1 liter |
| Vegan Margarine | 100 grams |
| All-Purpose Flour | 100 grams |
| Ground Nutmeg | To taste |
| Fine Salt | To taste |
| Black Pepper | To taste |
Instructions:
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Prepare the Rice Milk: Begin by pouring 1 liter of rice milk into a saucepan. Warm the milk over medium heat, stirring occasionally to prevent it from sticking to the bottom of the pan.
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Add Nutmeg: Sprinkle in a pinch of ground nutmeg to the milk. This will provide a subtle, aromatic flavor that is a signature note in a traditional béchamel sauce. Stir the mixture to ensure the nutmeg is evenly incorporated.
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Combine Flour and Milk: Gradually sift in 100 grams of all-purpose flour, a little at a time, to avoid any lumps forming. Stir constantly to blend the flour smoothly into the milk. This is the start of your roux, which is the thickening agent for the sauce.
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Incorporate Hot Milk Gradually: Pour the warm rice milk into the flour mixture slowly, stirring continuously. Doing this slowly allows the flour to integrate without clumping, resulting in a silky smooth sauce.
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Cook the Sauce: Continue to cook the sauce over medium heat for about 5 to 6 minutes, stirring frequently. The sauce will begin to thicken as it cooks. Be patient and keep an eye on it, making sure to stir to avoid any burning or sticking.
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Season the Sauce: Once the sauce has thickened to a creamy consistency, season it with fine salt and black pepper to taste. The seasoning will balance the flavors and enhance the overall dish.
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Cool and Store: Once your vegan béchamel sauce has reached the desired thickness, transfer it to a bowl to halt the cooking process. Allow the sauce to cool before using it in your recipes, or store it in an airtight container in the fridge for later use.
This vegan béchamel sauce is perfect for any dish that requires a creamy, dairy-free alternative. Use it as a base for lasagna, pasta dishes, or vegetable bakes!
