Béchamel Sauce
A rich and versatile vegan béchamel sauce perfect for pasta, pizza, tofu, or even as a sweet topping with optional variations!
Equipment
- pot
- whisk,
Ingredients
- ½ cup 112 g nondairy butter
- ¼ cup 31 g all-purpose flour
- 1 cup 235 ml plain nondairy milk
- ⅛ teaspoon grated nutmeg optional
- Salt to taste
Instructions
- In a pot, melt the butter until it just begins to bubble.
- Vigorously whisk in the flour until smooth.
- Add the milk and continue whisking until the desired thickness is achieved (about 1–2 minutes).
- Remove from heat, then add nutmeg (if using) and salt to taste.
- Use immediately for best results, as the sauce may separate as it cools.
Notes / Tips / Wine Advice:
Serving Tip:
Use this sauce as a creamy base for pasta, pizza, or even a topping for savory tofu dishes. For sweeter dishes, try the cinnamon variation over waffles or cinnamon rolls.
Wine Advice:
Pair with a light white wine like Sauvignon Blanc for a refreshing balance to the sauce’s richness.
Nutritional Information
Calories: 170 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 15 g | Fiber: 0 g | Sugar: 1 g | Salt: 0.2 mg
