• 1/2 liter of soy milk
  • 1 tablespoon vegetable margarine
  • 3 tablespoons wheat flour
  • 1 pinch salt pepper and nutmeg


Put the margarine in a pan and when it has melted add the flour and stir with a wooden spatula.

Add the soy milk little by little, the salt, pepper and nutmeg and, over low heat, break up any lumps that may have formed with the spatula.

When the bechamel is somewhat thick, remove it from the heat.

< p>Use it to water any dish, especially baked ones.

Soy milk CANNOT be gratin because it takes on the flavor of ground coffee and is inedible.

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