Some time ago we taught you how to prepare our homemade bechamel (which you can see here), a simple but very effective recipe that can brighten up any dish. Today we bring you the vegan version, it is lighter, healthy and just as tasty.

Do not be scared by the color and texture it has. It is darker because the flour and milk in this b├ęchamel provide more color than the original version, and when using whole rye flour there is not such a fine sauce.

Ingredientes

Scale

  • 4 cucharadas aceite de oliva virgen extra (unos 60 gramos)
  • 60 gramos de harina (nosotros utilizamos de centeno integral)
  • 600 mililitros de leche vegetal (nosotros usamos leche de avena)
  • Sal, pimienta negra y nuez moscada al gusto

Instructions

  1. We pour the oil in a saucepan and heat it.
  2. Add the flour and stir so that it is integrated. Leave it on the heat for a couple of minutes until it browns.
  3. Add the milk very little by little and without leaving stir so that no lumps come out. There are those who say that it comes out better with hot milk, but we use cold or seasonal milk since it comes out perfectly and we save on heating it, the important thing is to stir well and add it slowly. Depending on the flour you use, you may need to add more milk, so if you see that it is too thick, add more and that’s it.
  4. To finish, we add salt, pepper and nutmeg to taste, being careful not to go overboard with the latter because it adds a lot of flavor.
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