Vegan béchamel sauce
- 500 ml of warm water
- • 2 table spoons of organic peeled almond butter Amandino
- • 10g of margarine
- 2 table spoons of white flour
- • A pinch of salt
- • ½ tea spoon of fresh grated nutmeg
Pour the water in a bowl and dilute the peeled almond paste.
Melt the margarine in a large sauce pan with high borders, then add the flour and keep mixing in order to avoid the clumps.
Pour little by little water with the almond paste and keep stirring. Add salt and fresh grated nutmeg.
Cook at the low flame until it boils and become of the right consistency. Turn off the flame, put the béchamel in a glass bowl and cover with a wrap and make sure it sticks to the sauce. In this way, there won’t be any crust.
The béchamel sauce is a basic recipe for several preparations as baked pasta, lasagne or other non-only vegan dishes.