Today I’m sharing the recipe for the gluten free vegan bechamel sauce, which is ready in a few minutes and it’s perfect to make your gluten free savory dishes even richer and tastier!
Just few ingredients:
- vegan butter or margarine
- a gluten free starch (potato, corn, rice or else)
- plant based gluten free milk
- black pepper (optional)
Why using a starch instead of white rice flour
I’ve tested this recipe both with white rice flour and potato starch and – at least for me – the best result is when using starch (potato or other)
When I use the gluten free starch the texture is very close to the standard bechamel, while with the rice flour the white sauce turns out slightly transparent and not very appetizing.
Which plant based milk is better for the vegan bechamel
I’ve made this gluten free vegan bechamel both with rice milk and soy milk and the taste is great in both cases.
White rice milk is naturally on the sweeter side, so when using it you will have to add a bit more salt (well, always according to your personal taste too of course!)
What is important is that you choose a gluten free plant based milk that contains no sugar or flavours, so that you have a liquid part that tastes as neutral as possible.
Keep scrolling to see how to make the gluten free vegan bechamel sauce!
As you will see making this white sauce is super easy.
If you make this recipe or have questions, leave me a comment (and a rating *wink*) down here!
And don’t forget to tag me on Instagram if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
This gluten free vegan bechamel sauce is ready in a few minutes and it’s perfect to make your gluten free savory dishes even richer and tastier!
- 40 gr margarine / vegan butter
- 50 gr gluten free starch (potato, corn, rice, other)
- 500 gr plant based, gluten free milk (sugar free, unflavoured)
- black pepper (optional)
Put a non sticking pan over low/medium heat, add the margarine and the starch and while the margarine starts to melt, whisk everything until you have a semi solid batter
add a third of the milk and whisk pretty fast, so that the batter melts and no clumps form
add the rest of the milk and keep whisking until you have a smooth batter
add a pinch of salt and nutmeg powder and mix
taste the sauce and if needed adjust with more salt and nutmeg, according to your taste
keep mixing the bechamel, it will slowly get thicker and it will be ready when the sauce is thick and creamy
if some small clumps have formed it’s ok, if you will use the sauce for baked dishes the clumps will melt and you won’t notice them
you can also add a pinch of black pepper if you like