Vegan Bechamel Sauce Roux With Soy Milk Recipes
VEGAN BECHAMEL SAUCE (ROUX WITH SOY MILK)
This easy vegan bechamel sauce recipe starts with a simple roux, creating a dairy free alternative for a classic bechamel. Just add soy milk and whisk together for a thick, creamy and delicious sauce that's completely versatile for use on pasta, pizza or lasagna!
Provided by Nicole
Categories Sauce
Time 20m
Number Of Ingredients 8
Steps:
- To start, gather and measure all your ingredients. You'll need to whisk for a while, so having everything ready to go is essential for great sauce!
- Melt vegan butter in a medium sauce pot over medium heat.
- Once the butter starts to sizzle (bubble), add all-purpose flour and whisk until combined - make sure there are no clumps of flour.
- Cook the butter-flour mixture for 30-45 seconds.
- Next, slowly pour in soy milk, whisking continuously. Add about ½ cup at a time and whisk vigorously until the mixture is completely smooth. Continue until all the milk is incorporated.
- Turn up the heat to medium-high and whisk your sauce for 5-8 minutes, until it's thick and sticking to the edges of the pot and whisk.
- When your sauce is thick, turn the heat to low and whisk in salt, ground nutmeg and ground black pepper. If using, whisk in nutritional yeast and/ or lemon juice.
- Remove the sauce from heat and use for pasta, lasagna, pizza; whatever you like!
Nutrition Facts : ServingSize 1 Serving (1/4 of recipe), Calories 185 kcal, Carbohydrate 9 g, Protein 8 g, Fat 14 g, SaturatedFat 3 g, Sodium 749 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 10 g
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