Bechamel sauce is the white sauce made from butter, milk and flour that is typically used in dishes such as lasagne. I was surprised at how well it worked using the dairy-free ingredients. I adapted this recipe from Delia Smith's Classic collection.
The butter is replaced with dairy-free margarine and the milk is replaced with soya milk. I have made this gluten-free by using Dove's gluten-free plain flour.
The vegan cheese is optional, it depends what the sauce is going to be used for and what flavour you want. I sometimes add some ground nutmeg, or a teaspoon of dijon mustard at the end.
Ingredients
- 400ml Soya milk
- 30g Dairy-free margarine
- 20g Plain gluten-free flour
- 20g Vegan mozzarella, grated (optional)
- Pinch of ground nutmeg (optional)
Method
- Melt dairy-free margarine in a saucepan and add the flour.
- Mix until combined, it doesn't look very appealing at this stage but don't worry...
- Add soya milk a bit at a time and whisk.
- Keep whisking until the sauce thickens (It takes a while but will happen eventually!)
- If using vegan cheese then add it now and stir until melted.
- Season to taste, add nutmeg at this point.