Vegan Bechamel Sauce
Every cook's go-to sauce, 100% plant-based and made just perfect with Alpro This is not m*lk
Add pasta, basil, roasted veggies and a sprinkle of pine nuts – and hey presto, dinner!
Ingredients
Add pasta, basil, roasted veggies and a sprinkle of pine nuts – and hey presto, dinner!
Serves 4
- 2 tbsp margarine
- 2 tbsp plain flour
- Juice from 1/2 lemon
- Salt & pepper
- 1 tsp nutmeg
- 2 tbsp chopped fresh parsley and chives (optional)
- 2 tbsp nutritional yeast (optional)
- 500ml Alpro This is not m*lk Whole
Preparation
Step 1
In a saucepan, melt the margarine over a medium to high heat. As the margarine melts, add the flour and whisk them together until you've got a nice, smooth paste.
Step 2
Bit by bit, gradually add the Alpro This is not m*lk Whole and carry on whisking like mad.
Step 3
Keep going as your sauce gradually thickens, until it's just how you want it (but remember, it'll carry on thickening as it cools).
Step 4
Season with lemon juice, salt, pepper and nutmeg. Lastly, add the chopped herbs and nutritional yeast if you want to add extra flavour or umami.
