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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!


In a small tall narrow saucepan, heat the oil
Off the heat, add the flour and mix vigorously so that the 2 ingredients blend well
Put it back on the stove, protected by a heat diffuser, and add the hot broth one ladle at a time, stirring without interruption
Let the sauce thicken to the right consistency. Adjust the salt
Add the nutmeg and, if desired, ground white pepper
Pan
Stove
Fouet
Store in the refrigerator for up to 3 days
Vegan, Lactose-Free
Italia
| Energy (kcal) | 597.78 |
| Carbohydrates (g) | 36.53 |
| of which sugars (g) | 0.87 |
| Fat (g) | 49.34 |
| of which saturates (g) | 6.9 |
| Protein (g) | 5.61 |
| Fibre (g) | 1.12 |


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