Béchamel is one of the mother sauces of French cuisine. It is used as the base for other sauces. Also known as white sauce, it is traditionally made with a roux of butter and flour cooked in milk. This plant-based version is healthier and versatile with multiple applications. Use it as you would a traditional cream-based white sauce in recipes from sauces to soups.
Published on June 19, 2014 | By Chef Gina |
- 1 cup
- 1-1/4 cups Unsweetened almond milk (or soy milk)
- 1/4 tsp Sea salt
- 2 tbsp GF flour
- 2 tbsp Vegan butter
- In a small saucepan over medium-high heat, combine the almond milk and salt. Stir mixture until the milk is just about to boil. Lower the heat to low.
- Combine the flour and butter in a small bowl and mix well to create a roux.
- Add the roux to the milk and whisk until the sauce thickens.