About this recipe:This is the vegan version of bechamel sauce, with soya milk instead of cow milk and oil replacing butter. Lighter and as tasty as the original, perfect for your lasagne, gratin or soufflé.
Makes: 1 L bechamel sauce
1L soya milk
60g extra virgin olive oil
60g plain flour
salt and white pepper, to taste
ground nutmeg, to taste
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Method Prep:5min › Cook:10min › Ready in:15min
Warm up the soya milk in a small saucepan until it begins to boil.
Meanwhile, place oil and flour in a saucepan on medium heat and cook for 5 minutes.
Gradually pour in the soya milk and whisk to prevent lumps. Season with salt, pepper and nutmeg. Keep stirring, bring to the boil, then remove from heat and use or serve.
For a thicker sauce, add more flour; for a more liquid bechamel sauce add more soya milk.