Missing your favourite creamy dishes? Master this vegan béchamel sauce, and you’ll soon be back enjoying the comforting lasagnes, pasta bakes, and chowders you love.
Prep: 5 mins | Cook: 10 mins | Serves: 1 cup
Making béchamel sauce is not rocket science, but pulling off a flavoursome vegan alternative can be tricky. A traditional French béchamel relies on three ingredients: flour, butter and full cream milk. Hence, most vegan versions, swap the dairy milk and butter with plant-based alternatives.
In this bechamel recipe, Almo Crème, coconut oil and flour are heated over a stove to form a thick paste, to which Almo Milk is then gradually added to make a silky-smooth sauce. The Almo Crème helps create the golden colour and nutty scent of a classic French roux. Turmeric and nutmeg balance the sweet and savoury flavours, while the nutritional yeast adds a rich, fermented cheesy flavour. We also love to add 1 to 2 fresh bay leaves.
The quantities given should be enough to cover a large lasagne, make a vegetable gratin, or take your potatoes to the next level. If you want to make vegan mac and cheese, simply add a few extra tablespoons of nutritional yeast flakes or treat yourself with some vegan cheese.