Today I’m going to share with you my love for Italian food. Oh it is so comforting and hearty! Most of dishes are made out of simple ingredients with a nuanced play of flavors. What is not no love?! What I realized for myself is that Italian food is about balancing the flavors, using the right proportions, and most importantly, extra fresh, high quality ingredients. That is my success formula. Many of you know that bechamel sauce is a base for various Italian dishes. Well, we don’t have to refuse ourselves of making an Italian dish that uses a white cream sauce because now we know how to make it vegan without compromising the flavors. And that is the key! Pastas, pizzas, lasagnas, vegetables, you name it. It makes any dish more tastier and creamier. And healthier, of course, since there is no dairy involved.
Here is how I make it.
- 4 tbsp vegan butter (or sub vegetable oil)
- 4 tbsp all purpose flour
- 2 cups unsweetened almond milk (homemade preferably)
- 1/4 tsp sea salt
- freshly grated nutmeg to taste
- freshly ground black pepper to taste
In a saucepan on a medium heat melt vegan butter. Start adding flour one spoon at the time, mixing it in with a wooden spoon. The mixture will be bubbly. When flour and butter combine well take the saucepan off the heat. Whisk in 1/2 cup of almond milk, mix well and return to the heat. Slowly start adding the rest of milk while still mixing. Keep on whisking for about 4-5 minutes until the sauce becomes thick and creamy with a silky gloss. Add salt, black pepper and nutmeg. Turn off the heat. Your bechamel sauce is ready!
Soon I will share a delicious spinach lasagna recipe that uses this bechamel sauce.
But don’t wait for that! Experiment with your favorite pasta dish and use this great white cream sauce. Or smother it on top of roasted vegetables, asparagus or broccoli rabe. Let me know the results 🙂