The bechamel without milk and butter, the bechamel with extra virgin olive oil is made with the plant-based milk of your choice and extra virgin olive oil. Perfect for all dishes that do not include animal products, but it is always good, simple, velvety, and tasty. Ideal for lasagna, cannelloni, crepes, perhaps without eggs, for gratinating vegetables and baked pasta, maybe prepared with vegan ragù. Let’s get to work and prepare the bechamel with extra virgin olive oil.
OTHER VEGAN DISHES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Bechamel with Extra Virgin Olive Oil
- 2.1 cups plant-based milk (unsweetened)
- 0.4 cups all-purpose flour
- 3.5 tbsp extra virgin olive oil
- to taste salt
- to taste nutmeg
Tools
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- Saucepan
- Whisk
Steps
In a saucepan, place the extra virgin olive oil, preferably mild to avoid a bechamel with too much oil flavor. Add the flour and mix with a whisk until you get a lump-free cream.
Gradually add the plant-based milk. Many plant-based milks contain sugar, so check the package to ensure they are unsweetened. Stir with the whisk and place on the heat.
Enhance with salt and nutmeg and cook, always stirring, until the bechamel coats the spoon. At this point, it is ready to be used in your preparations.
Storage
You can store the bechamel in the fridge for a couple of days.
