Vegan Béchamel Sauce

Vegan Béchamel Sauce Recipe - French Plant-Based Cuisine

Region / culture: France | Servings: 4 |

Vegan diet

Introduction

Vegan Béchamel Sauce is a creamy and versatile sauce that can be used in a variety of dishes. It is a dairy-free alternative to traditional Béchamel sauce, making it perfect for those following a vegan diet or with lactose intolerance. This sauce is easy to make and can be customized to suit your taste preferences.

History

Béchamel sauce, also known as white sauce, is one of the five mother sauces of French cuisine. It was named after Louis de Béchamel, a French financier who served as the chief steward to King Louis XIV. The traditional Béchamel sauce is made with butter, flour, and milk, but this vegan version substitutes dairy milk with soya milk and nuts.

Ingredients

2 cups of soya milk
1.5 cups of water
0.25 cups of cashew nuts
1 tbsp of sea salt
0.13 tsp of white pepper
1 dash of nutmeg
0.25 cups of sesame oil
0.5 cups of unbleached flour

How to prepare

Blend the soymilk, water, cashews, and seasonings in a blender until smooth.
Pour the mixture into a double boiler and heat it.
Meanwhile, heat the oil in a small saucepan.
Add the flour to create a roux.
Then whisk the roux into the heated soy milk mixture to create a light, creamy sauce.
For a thicker sauce, use a larger amount of roux.

Variations

Add garlic or herbs for extra flavor.
Use different types of nuts or seeds for a unique taste.
Substitute sesame oil with olive oil or coconut oil for a different flavor profile.

Cooking Tips & Tricks

Make sure to blend the ingredients thoroughly to ensure a smooth and creamy texture.

- Adjust the seasonings to suit your taste preferences.

- Use a double boiler to prevent the sauce from burning or sticking to the bottom of the pan.

- For a thicker sauce, increase the amount of roux used.

Serving Suggestions

Serve this Vegan Béchamel Sauce over pasta, vegetables, or as a topping for baked dishes like lasagna or casseroles.

Cooking Techniques

Use a double boiler to prevent the sauce from burning.

- Whisk the roux into the soy milk mixture gradually to avoid lumps.

Ingredient Substitutions

Use almond milk or oat milk instead of soya milk.

- Replace cashews with almonds or sunflower seeds.

- Use gluten-free flour for a gluten-free version of this sauce.

Make Ahead Tips

This Vegan Béchamel Sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it on the stovetop before serving.

Presentation Ideas

Garnish the sauce with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Serve this sauce with roasted vegetables, grilled tofu, or pasta dishes for a delicious meal.

Storage and Reheating Instructions

Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat, stirring occasionally.

Nutrition Information

Calories per serving

Calories: 200

Carbohydrates

Total Carbohydrates: 18g

Dietary Fiber: 1g

Sugars: 2g

Fats

Total Fat: 12g

Saturated Fat: 2g

Trans Fat: 0g

Proteins

Protein: 4g

Vitamins and minerals

Calcium: 100mg

Iron: 1.5mg

Vitamin A: 50IU

Vitamin C: 0mg

Alergens

Contains nuts

Summary

This Vegan Béchamel Sauce is a good source of carbohydrates, fats, and proteins. It is also rich in calcium and iron, making it a nutritious addition to your meals.

Summary

Vegan Béchamel Sauce is a creamy and flavorful sauce that is perfect for adding a touch of richness to your favorite dishes. This dairy-free version is easy to make and can be customized to suit your taste preferences. Enjoy this versatile sauce over pasta, vegetables, or as a topping for baked dishes.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Vegan Béchamel Sauce. It was a cold winter day, and I was browsing through a cookbook that my dear friend had lent me. As I turned the pages, my eyes landed on a simple yet intriguing recipe for a dairy-free version of the classic French sauce. I knew right away that I had to give it a try.

Growing up in a small village in the countryside, I was always surrounded by fresh produce and wholesome ingredients. My mother and grandmother were both exceptional cooks, and they passed down their culinary knowledge and skills to me. I learned how to make traditional dishes like coq au vin and boeuf bourguignon from them, but I was also eager to explore new and innovative recipes.

Over the years, I had collected a vast array of recipes from various places and people. From cookbooks to cooking shows, from cooking classes to culinary workshops, I was always on the lookout for new ideas and techniques to enhance my cooking skills. And when I came across the recipe for Vegan Béchamel Sauce, I knew that it was a perfect addition to my repertoire.

The ingredients for the sauce were simple and easy to find – just olive oil, flour, almond milk, nutmeg, salt, and pepper. I gathered everything I needed and set to work in my cozy kitchen. I heated the olive oil in a saucepan, added the flour, and stirred until it formed a smooth paste. Then, I slowly poured in the almond milk, whisking constantly to prevent any lumps from forming.

As the sauce simmered on the stove, I added a pinch of nutmeg, salt, and pepper to enhance the flavor. The kitchen was filled with a rich, creamy aroma that made my mouth water. I couldn't wait to taste the finished dish.

After a few minutes, the Vegan Béchamel Sauce was ready. I poured it over a steaming plate of roasted vegetables and took a bite. The sauce was velvety smooth, with a subtle nutty flavor that complemented the vegetables perfectly. I was amazed at how a few simple ingredients could create such a decadent and delicious sauce.

I shared the Vegan Béchamel Sauce with my family, and they were equally impressed. They couldn't believe that it was dairy-free and vegan-friendly. From that day on, it became a staple in our household, and I made it regularly to accompany a variety of dishes.

As I continued to experiment with different recipes and techniques, I always came back to the Vegan Béchamel Sauce. It became a symbol of my passion for cooking and my willingness to embrace new and exciting culinary experiences. I shared the recipe with friends and neighbors, who were eager to try it for themselves.

Years passed, and I continued to hone my cooking skills and expand my culinary knowledge. I never stopped learning and exploring new recipes, but the Vegan Béchamel Sauce always held a special place in my heart. It was a reminder of the joy and satisfaction that cooking brought me, and the connections that food could create between people.

Now, as I look back on those days in my cozy kitchen, I am filled with gratitude for the experiences and memories that cooking has brought into my life. The Vegan Béchamel Sauce will always be a cherished part of my culinary journey, a symbol of my love for food and the joy of sharing it with others. And I hope that whoever reads this story will be inspired to try new recipes, explore new flavors, and create their own culinary adventures. Cooking is not just about nourishing the body – it's about feeding the soul and creating bonds that last a lifetime.