Vegan Bechamel Sauce
Every cook's go-to sauce, 100% plant-based and made just perfect with Alpro This is not m*lk
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.
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
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.