From the kitchen
Almond Milk Béchamel
A classic white sauce built from a vegan roux and unsweetened nut milk, the foundational sauce for gratins and casseroles.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 3 tbsp Vegan Butter or Olive Oil
- 3 tbsp Flour
- 2 cups Unsweetened Almond Milk, warmed
- 1/4 tsp Ground Nutmeg
- Salt and White Pepper, to taste
Method
- Melt the butter in a saucepan over medium-low heat.
- Whisk in the flour and cook, stirring constantly, for 2 minutes to cook out the raw flour taste.
- Gradually whisk in the warmed almond milk, a little at a time, whisking constantly to prevent lumps.
- Cook over low heat, stirring often, until thickened enough to coat the back of a spoon, 5 to 7 minutes.
- Season with nutmeg, salt, and white pepper.
Kitchen note
This is the master sauce almond milk needs a roux for more than any other milk in this collection — its thin body has zero natural thickening power, so the flour-to-fat ratio here is not adjustable without thinning the whole sauce.
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