How to Make Vegan Bechamel Sauce

Olive oil and almond milk replace the butter and cream often used to make béchamel. This sauce, which is a staple in both France and Italy, tastes delicious in vegan lasagna or over cooked vegetables in a gratin dish.

Ingredients

Servings: About 8
2 tbsp. olive oil or 2 tbsp. vegan butter, melted
2 tbsp. chickpea flour
2 tbsp. almond meal
1 vegan bouillon cube
1/2 tsp. dried marjoram
2 cups almond milk
1 tsp. dried rosemary, thyme or tarragon
Salt and pepper to taste
2 tbsp. minced fresh parsley

Steps

1
Heat the olive oil in a large saucepan until it begins to shimmer.
2
Add the chickpea flour, almond meal, vegan bouillon cube, dried marjoram and dried rosemary, thyme or tarragon. Heat the ingredients for about 5 minutes, stirring them until they begin to bubble and have the appearance of wet sand.
3
Pour in the almond milk and stir it with a whisk for about 10 minutes or until the mixture begins to thicken. You can bring it to a simmer, but don’t let it boil.
4
Taste the sauce and then season it with salt and pepper as needed.
5
Use the sauce in a recipe or store it in the refrigerator in an airtight container for 2 to 3 days.
6
Finished.