Vegan béchamel: ideal for many tasty and natural dishes

Here's how to prepare vegan béchamel with olive oil and soy milk, also perfect for those intolerant to lactose!

Today we prepare the classic sauce ideal for enriching lasagna or other dishes to be baked au gratin, but in its vegan version: bechamel. The preparation is completely the same as the classic one: you start with the roux with flour and fat to taste and then add milk, salt, pepper and nutmeg according to your taste. The only difference is that in the recipe for vegan béchamel the classic cow's milk is replaced with soy milk (or rice milk), while instead of butter you can use extra virgin olive oil or alternatively vegetable margarine .

In short, with this béchamel without milk or butter you can prepare fantastic, tasty and 100% VEG dishes. Are you ready to get started? So let's get to the stove!

How to make béchamel sauce with oil

1. Start by placing the vegetable milk in a thick-bottomed pan, add the nutmeg and put on the heat. Wait for the milk to boil and, in the meantime, heat the oil in another pan over a low heat .
2. Add the flour to the oil and mix with the help of a whisk to avoid the formation of lumps; add the milk slowly into the oil and flour mixture.
3. Season with salt and pepper and cook for another 5-6 minutes, or in any case until your sauce has reached the desired consistency. It should be nice and firm, but don't let it burn!
4. Transfer everything into a glass bowl and let cool before using. Enjoy your meal! If you liked our bechamel sauce with soy milk, we recommend you try the classic recipe too!

Store in the fridge for up to three days , in an airtight container.

storage

Once cold, this béchamel can be stored in the refrigerator in a container with an airtight lid for about 2 days . We do not recommend freezing in the freezer.