Creamy Soy Milk Béchamel Garlic Sauce

Have always wanted to try making a classic French Béchamel sauce. I never actually have. However, I've seen lots of other people make it on various TV programs. So it's quite familiar. 

Of course, now I would need to engineer some sort of vegan variation. No butter. No milk. And that's pretty much the foundation of a béchamel. 

No worries. A roux can help us make a thick creamy sauce without animal products. 

2 tbls olive oil
1 tbl flour
1 tbl spicy mustard
1/2 cup soy milk
3 cloves garlic, minced
1 jalapeno, minced
2 tsps salt
1/2 tsp crushed pepper flakes
1 tsp italian seasoning

Heat the oil over medium heat in a small pot. Add the flour and whisk until it forms a golden paste. 

Pour in your plant milk and whisk to combine. 

Add remaining ingredients. 

Continue whisking over medium low heat until it begins to thicken. If you used cold plant milk it will take a few minutes. 

Remove to a storage container. 

If you're feeling fussy, you can strain the sauce to remove the chunks. 

Every brand and variety of plant milk has different ingredients and ratios of them. There are emulsifiers and stabilizers in these products which can alter how much your sauce will thicken upon cooling.. 

If your sauce is too thick simply whisk in some water 1 tbl at a time until you're happy with the viscosity.

The sauce won't break like a classic sauce might. 

If you don't use it all at once, you can store it in the fridge. Microwave for 30 seconds to loosen. Stir in a tsp or 2 more water if needed. 


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