Brilliant Base
Vegan béchamel
10 mins
Easy
12 Servings
Another of our Brilliant Bases, our Elevated Vegan Béchamel is gluten- and dairy-free as well as being high in protein and a good source of vitamin B12 thanks to the addition of our vegan favourite nutritional yeast.
Brilliant Bases Used In This Recipe
About This Recipe
A ‘mother sauce’ of French cuisine, béchamel sauce is a white sauce that can be used in a number of ways, including to top a lasagna or a moussaka, or as a base for a mornay sauce.
Ordinarily made with butter and wheat flour, that provides both unnecessary calories and adds in the element of gluten. Here we’ve replaced those two ingredients with high-protein gram flour (made from chickpeas) and unflavoured coconut oil, and used infused soy milk instead of regular milk.
As such, our Elevated version caters for those who are vegan, gluten- and dairy-free. There’s also the option for some extra umami, to add in some nutritional yeast, a valuable source of vitamin B12 for those on a vegan diet.
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Ingredients
1000g/35oz soy milk
75g/2.6oz gram flour
75g/2.6oz unflavoured coconut oil
1tsp yellow mustard powder or nutmeg
1.5tsp salt 1tsp nutritional yeast (optional)
0.5tsp white pepper
Aromatics for soy milk
1tsp thyme 3 bay leafs
3tsp onions
2 peppercorns
Nutrition Per Serving
Calories
115
Fats
8G
Carbs
6G
Protein
4G
Method
In a solid-bottomed pan, warm the soya milk with aromatics until it begins to simmer
In a separate pan, melt the coconut oil, then add the gram flour, mustard powder and nutritional yeast (if using), cooking out and stirring for 5-10 mins. Try to not allow this to brown at all
Using a sieve to catch the aromatics, slowly add the warm, infused soya milk to the pan
Whisk or beat with a spoon to create a smooth, white sauce
If there are any lumps when all the soya has been added and the sauce has thickened, use a stick blender to homogenise. Pass through a sieve if needed
