Bechamel, aka “white sauce”, is one of those recipes that adds that unique satisfying, comforting, creaminess to pasta dishes & gratins!
The traditional recipe has always included flour, butter and milk. I guess some people like to add cheese in there too.
I made a bechamel in my Vegan Lasagna video (click HERE to check it out!) using flour, coconut oil, nut milk and cornstarch…and just like a classical bechamel, required some time near the stove top stirring the sauce constantly until the perfect texture is achieved. It’s a recipe that requires some time and a lot of focus.
Since I’m constantly trying to find ways to further improve and plant-ify my recipes, I’ve been trying to wrap my brain around making a bechamel that doesn’t involve flour or cornstarch.
And just like that- the two lonely potatoes that were sitting on my kitchen counter led me to random experimentation and a happily-ever-after ending: a very decent delicious bechamel sauce! It’s easy peasy, guilt-free, affordable and 100% plant-based! Scroll down for recipe 🙂
- 2 medium sized potatoes, peeled, diced and boiled
- 3 cups of coconut milk
- 1-2 cups water. More if necessary.
- 1 large onion, chopped
- 1 teaspoon garlic powder
- Coconut oil
- Nutmeg + Black pepper
- In a pan, drizzle some coconut oil and cook the onions until translucent. Add the diced & boiled potatoes too- and cook them for a few minutes so they can get some of that nice aroma you should be smelling by now 😀
- Transfer the cooked onions & potatoes into a blender, add coconut milk, 1 cup water, garlic powder, salt, pinch of nutmeg and pinch of black pepper. And blend everything together!!!
- Adjust the texture by adding more water, if necessary 🙂
- Use in pasta dishes, lasagna, vegetable gratins & more!