Kitchen basics: bechamel sauce (non-dairy) #16

11753650_10153530936336934_119842814241581016_n

This is the healthy version of the classic bechamel sauce made with dairy milk and butter. It is so easy to make and easily veganised.:)

You can use it to make endless pasta dishes, as well as lasagnas and to thicken any sauce or filling.

Ingredients: ❤

2 cups of non-dairy milk (I used non-sweetened almond milk)
4 tbsp olive oil
3 tbsp flour
Salt, pepper and nutmeg to taste

Preparation: ❤

1. Put the olive oil in a pan and bring it to the stove. Add in the flour and cook for around 1 minute. Add in the milk and mix constantly with the metal whisk, get rid of any lumps and stirring constantly until it thickens.

2. Season with salt, pepper and nutmeg.

Advertisements

One thought on “Kitchen basics: bechamel sauce (non-dairy) #16

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s