How to Make Vegan Bechamel Sauce

By sidecars

Ingredients

• 2 tbsp. olive oil or 2 tbsp. vegan butter, melted
• 2 tbsp. chickpea flour
• 2 tbsp. almond meal
• 1 vegan bouillon cube
• 1/2 tsp. dried marjoram
• 2 cups almond milk
• 1 tsp. dried rosemary, thyme or tarragon
• Salt and pepper to taste
• 2 tbsp. minced fresh parsley

Details

Servings 1
Adapted from wikihow.com

Preparation

Step 1

Heat the olive oil in a large saucepan until it begins to shimmer.

Add the chickpea flour, almond meal, vegan bouillon cube, dried marjoram and dried rosemary, thyme or tarragon. Heat the ingredients for about 5 minutes, stirring them until they begin to bubble and have the appearance of wet sand.

Pour in the almond milk and stir it with a whisk for about 10 minutes or until the mixture begins to thicken. You can bring it to a simmer, but don’t let it boil.

Taste the sauce and then season it with salt and pepper as needed.

Use the sauce in a recipe or store it in the refrigerator in an airtight container for 2 to 3 days.