One of the french mother sauces that everyone needs to know how to make!
This is creamy vegan white sauce that’s easy to make, with simple accessible ingredients. It’s perfect on a delicious lasagna, moussaka or casserole.
Ever since becoming a chef I’ve been making variations of this sauce to top my Spinach “ricotta” canelloni, my eggplant and potato moussaka, or simply to add to a delicious seasonal galette.
Mastering this vegan bechamel sauce won’t be hard as long as you apply these key tips.
Here’s how to make vegan bechamel like a chef:
- Make sure the roux—made by cooking equal parts vegan butter and flour—is cooked to a light golden color before adding the plant-based milk gradually. This helps to eliminate any raw flour taste and ensures a silky-smooth sauce.
- Whisking constantly while adding the milk is crucial for achieving a lump-free sauce. But if you do have any lumps, simply add a bit of cold water to the sauce and whisk vigurously.
- Infuse the plant-based milk with aromatic flavors before adding it to the roux. This can be done by heating the milk with ingredients like onion, garlic, bay leaves, or herbs, allowing them to steep for a short time to impart their flavors into the milk. Once infused, strain the milk and then use it to make the sauce. This extra step adds depth and complexity to the sauce, elevating its overall flavor profile to restaurant-quality standards.
Ingredients
- 300 ml soy milk
- 25 g onion
- 2 g fresh thyme
- zest of one lemon
- 2 cloves
- 1 g nutmeg
- 120 vegan butter
- 70 g flour
Method
- Peel the onion and place it in a small saucepan with the soy milk, cloves, lemon zest and thyme. Cover with a lid and and allow the milk to simmer for 5 minutes. Take off the stove and set aside.
- Meanwhile, in a large saucepan melt the butter. Add the flour and whisk vigurously until it forms a paste. Cook gently over low heat until the mix becomes a bit yellow in color. This is your roux.
- Pass the milk though a sieve to remove all the solids. Add the milk in three stages to the roux, stirring after each addition. Cook the sauce for 4-7 minutes or until thick.
- Add the nutmeg, salt and pepper to taste.
Use immediately to top any prefered meal like moussaka or lasagna. You can store it in the fridge for up to a week – make sure you top it with cling film so it touches the surface of the bechamel, this way it won’t create a crust. You can even store it in the freezer for months and thaw overnight before using. Enjoy it!