Recipe: Vegan Bechamel Sauce Recipe

Gus

This Vegan Bechamel Sauce is super creamy, quick to make, and delicious.

5 from 20 votes

Print Recipe

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Preparation, Sauce

Cuisine Gluten-Free, Italian, Vegan, Vegetarian

Servings servings

Calories 170 kcal

Equipment

Large Saucepan

Whisk

Ingredients

8 tablespoons chickpeas flour
4 cups almond milk unsweetened
2 tablespoons nutritional yeast
2 tablespoons extra virgin olive oil or vegan butter/margarine
½ teaspoon nutmeg
1 teaspoon Fine sea salt
pinch Pepper

Directions

Start making the bechamel by melting the vegan butter or adding the olive oil on a saucepan and adding the flour.
2 tablespoons extra virgin olive oil, 8 tablespoons chickpeas flour
When it starts to brown, cook it for 1 minute more and add the vegetable milk.
4 cups almond milk
Stir with a whisk until it starts to get creamy. Add the nutritional yeast, nutmeg, salt, and pepper.
2 tablespoons nutritional yeast, ½ teaspoon nutmeg, 1 teaspoon Fine sea salt, pinch Pepper

Notes

This sauce gets sticky very quickly, so; you should make it just when everything is ready to assemble.

Plant milk: any plant milk will work here. Suitable creamy replacements for almond milk are unsweetened oat milk and soy milk.

Nutrition Facts

Calories: 170kcalCarbohydrates: 11gProtein: 6gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 916mgPotassium: 203mgFiber: 3gSugar: 2gVitamin A: 6IUVitamin C: 1mgCalcium: 308mgIron: 1mg

Keyword bechamel, quick

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