From the kitchen
Hemp Milk Béchamel Sauce
A heavy-bodied white sauce made from a traditional roux and unsweetened hemp milk, holding up to long baking better than most plant milks.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 3 tbsp Butter
- 3 tbsp Flour
- 2 cups Unsweetened Hemp 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.
- Gradually whisk in the warmed hemp 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
Hemp milk is one of the most forgiving plant milks for a classic béchamel — its natural emulsion means it tolerates a slightly longer simmer than almond or oat milk would without any risk of breaking.
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