Homemade vegan gluten-free bechamel: the preparation to enrich a thousand recipes

Few ingredients and a few simple steps to make gluten-free vegan béchamel, the base to accompany and fill many recipes.

Vegan gluten-free bechamel is a basic preparation that can enrich main courses, first courses and many recipes that require baking such as lasagna. Our béchamel without milk and flour requires the use of selected products to replace those of the classic recipe: according to personal needs and tastes, the ingredients can vary while always respecting the vegan and celiac “rules”.

Our recipe will replace the typical flour with corn starch , whole milk with rice milk and butter with margarine. Run to the kitchen to prepare the vegan and gluten-free rice milk bechamel, light and tasty.

Preparation of the gluten-free vegan bechamel recipe

1. Take a saucepan and melt the margarine over very low heat .
2. Add the sifted cornstarch and stir until the mixture is homogeneous.
3. Add the previously heated milk slowly, and continue stirring.
4. Add the salt and nutmeg powder until you get a thick béchamel . If you want a thicker consistency, reduce the amount of milk or add more starch.
5. Your béchamel is ready to garnish your dishes!

You can replace rice milk with soy or vegetable milk, and corn starch with potato starch . But be careful: the starch will make the mixture stickier! We have decided to use nutmeg as per tradition, but if you prefer to use curry or turmeric powder.

storage

We advise you to consume the hot bechamel immediately. If you still want to keep it, put it in the refrigerator for a maximum of one day and thicken it with the milk you have decided to use before consuming it.

Are you lacking ideas in the kitchen with bechamel sauce? Try the broccoli au gratin with vegan bechamel !