RECIPE - Vegan Bechamel ( cream sauce )
White ( off white also, used oat milk ) cream sauce took me a little time to master as I was developing my cooking skills. It is one of those things you need to do several times until you have it just right. It is actually quite easy ... if you follow the instructions!
For one cup of bechamel.
I normally always make a least two, so just double it if you need more.
1 tbsp - plant butter - soya or oil based
1 tbsp - white wheat flour - I use strong, but any will do
1 cup soya milk* or oat milk
1 pinch of garlic granules or one fresh minced clove
Tbsp nutritional yeast ( optional, only if you have it in the cupboard )
Pinch of sea salt
*N.B. I like to use soya milk as it has lots of protein and makes the sauce very creamy.
Melt the butter on low heat in a small pot.
Add the flour and make a paste.
Slowly pour the milk into the pot, a little at a time, and using a whisk or a fork, stir continuously and quickly so the flour paste melts into the milk and you have no lumps.
Add the rest of the milk, and while still stirring, bring to the boil, it will them thicken. Add the minced garlic or granules and nutritional yeast and a pinch of salt
Turn off the heat and let it set.
Trick - for lumpy sauce - I use a hand blender and make it all smooth then put it back on the stove and stir until it thickens.