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Vegetable béchamel is a delicious alternative to the classic milk-based béchamel. Made with plant-based ingredients, it is perfect for enriching your side dishes and gratinated dishes. Discover how to make it in just a few steps!
Step 1 of 5: In a small tall narrow saucepan, heat the oil
Step 2 of 5: Off the heat, add the flour and mix vigorously so that the 2 ingredients blend well
Step 3 of 5: Put it back on the stove, protected by a heat diffuser, and add the hot broth one ladle at a time, stirring without interruption
Step 4 of 5: Let the sauce thicken to the right consistency. Adjust the salt
Step 5 of 5: Add the nutmeg and, if desired, ground white pepper
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In summary: Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per 100 g |
|---|---|
| Energy | 2,501 kJ598 kcal |
| Fat | 49.34 g |
| of which saturated fatty acids | 6.9 g |
| Carbohydrates | 36.53 g |
| of which sugars | 0.87 g |
| Fibre | 1.12 g |
| Protein | 5.61 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
