Content

• Ingredients
• Steps
• Tips
• Warnings
• What do you need

Olive oil and almond milk replace butter and cream, which are often used to make béchamel. This sauce, which is staple in France and Italy, is delicious with vegetarian lasagne or breaded vegetables.

Ingredients

Servings: About 8

• 2 tablespoons olive oil or 2 tablespoons veggie butter, melted
• 2 tablespoons chickpea flour
• 2 tablespoons almond flour
• 1 cube of vegetarian stock
• 1/2 teaspoon dried marjoram
• 2 cups almond milk
• 1 teaspoon dried rosemary, thyme, or tarragon
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large saucepan until sizzling.
2. 2 Add chickpea flour, almond flour, veggie stock cube, dried marjoram and dried rosemary, thyme and tarragon. Heat the ingredients for about 5 minutes, stirring occasionally, until they begin to bubble and look like wet sand.
3. 3 Pour in the almond milk and whisk for about 10 minutes or until the mixture thickens. You can simmer the mixture, but do not let the mixture simmer.
4. 4 Taste the sauce, then season with salt and pepper as needed.
5. 5 Store this sauce in the refrigerator in a vacuum container for 2-3 days.
6. 6 Ready.

Tips

• You can substitute regular chickpea flour for regular flour and ground cashew flour for almond flour, depending on what you have on hand.
• You will need to stir the sauce constantly as it cooks to keep it free of lumps.
• Try grating some fresh nutmeg into the sauce for a different flavor.

Warnings

• This sauce generally does not freeze well, so you should use it within a few days of cooking.

What do you need

• Large saucepan
• Wooden spoon
• Corolla