Lemony Vegan Béchamel
Liven up your veggies or pasta with this tangy, Lemony Vegan Béchamel sauce! This creamy gluten-free white sauce is super simple to make in minutes with just a few ingredients.
Prep Time 5 minutes
Cook Time 5 minutes
Melt the butter in a 2-qt. or 3-qt. saucepan over medium heat.
Once the butter is melted, whisk in the chickpea flour to make a roux. Whisk until it is smooth and resembles a thick paste. The roux should be golden in color. Be careful not to burn.
Whisk in the milk, lemon juice, salt and pepper.
Bring to a boil, whisking constantly. Once boiling, whisk for 30 seconds and then remove from heat. Sauce will continue to thicken as it sits off of the heat. Stir in more salt and pepper to taste, if desired.
Store unused sauce in an airtight container in the refrigerator for up to 3 days. Sauce is best reheated on the stovetop.
I prefer oat milk for this recipe, but I have also tested it with plain, unsweetened soy milk which also works. I am not sure about the results with other plant-based milks.
Calories: 73kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Fiber: 1g