• Nancy Grenier

PLANT-BASED BÉCHAMEL SAUCE

Dernière mise à jour : oct. 19

PERFECT FOR YOUR FAVORITE VEGAN RECIPES .

Preparation time | 15 minutes

INGREDIENTS

  • 45 ml (3 tbsp.) plant-bases butter

  • 45 ml (3 tbsp.) flour

  • 500 ml (2 cups) milk

  • 1/2 onion, finely chopped

  • 1 pinch of nutmeg


STEPS

  • In a pot, melt the butter over medium / low heat.

  • Add the onions and stir until they are tender and translucent.

  • Sprinkle the flour over the butter and onions and mix with a whisk.

  • Let the butter and flour mixture cook for 1 minute over medium / low heat, whisking constantly.

  • Still whisking, add the milk and a pinch of nutmeg. Bring to a boil over medium-high heat.

  • When the consistency of the sauce becomes thick and creamy, remove the pot from the heat and add salt and pepper to taste.

For a gourmet VegNature option

  • You can add more flavours to your bechamel sauce with some white wine and a piece of VegNature. To do this, use ¾ cup of milk, ¼ cup of white wine, and about ⅓ of VegNature log. This version is delicious on pasta!




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