Monday, 27 February 2012

Basic Vegan White Sauce

A basic white (also known as Béchamel Sauce) can be used over vegetables, as a base for other sauces (such as mornay if you add cheese) and to add to pastas and lasagne.
Here's a vegan garlic version from Vegan Lovlie...

Basic Vegan White Sauce


200ml soy/rice milk
2 Tbls GF flour
1 tsp vegan margarine
2 cloves garlic, finelty chopped
1 tsp salt
1 Tbls water at room temperature


In a non stick saucepan add margarine and garlic on a low heat and sauté for 1 min.
In a small bowl whisk in flour and water and till it forms a paste without lumps.
Reduce heat to very low and pour in paste.
Whisk and pour in milk, small amounts at a time until blended.
Continue whisking and pouring milk until milk is finished.
Increase heat to medium and simmer until mixture thickens, stirring occasionally.
Turn off heat, whisk in salt and serve or add other sauces.

Note: for a cheesy mornay add 2 Tbls nutritional yeast flakes (or more to taste) and whisk in while sauce is still hot.

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