1. Melt the margarine:
Melt the margarine in a pan over a medium heat.
2. Stir in the flour:
Slowly sprinkle in the flour and stir constantly with a whisk until a golden yellow roux forms.
3. Add the liquid:
Gradually stir in the plant-based milk and vegetable stock, stirring constantly to avoid lumps.
4. Season and leave to simmer:
Add the bay leaf and peppercorns to the sauce. Simmer the sauce, stirring occasionally, until it reaches a creamy consistency.
5. Season to taste:
Remove the bay leaf and peppercorns. Season the sauce with salt, pepper, sugar, nutmeg, lemon juice and white wine to taste.
The creamy, vegan béchamel sauce is ready! 😊
Nutritional values for the vegan béchamel sauce (total quantity, approx.)
- Calories: 750 kcal
- Fat: 50 g
- Carbohydrates: 65 g
- Protein: 7 g
(The values may vary slightly depending on the plant-based milk used).
