Recipe Testing

Gluten-Free Plant-Based Béchamel Sauce

Sauces and condiments: Gluten-Free Plant-Based BÉCHAMEL Sauce (cov)

Here’s the easiest recipe for the creamiest, tastiest gluten-free plant-based béchamel sauce, also free from soy!

This recipe came about when I discovered to be out of soy milk at home, and I had also run out of my favourite wheat flour. Yet, I had to make a béchamel sauce at all costs!

As they say: “Necessity sharpens the wit!”

I checked into my pantry and thought (as it often happens), let’s see what’s there to get the recipe going.

And here are the substitutions:

  • chickpea flour, instead of wheat, 
  • a vegetable broth instead of soy milk and, 
  • sunflower oil for the fatty part.

Welcome to our plant-based recipes collection, in collaboration with OttimoBlog.com | Here happily edited and translated by Orsola 🤓

Recipe for our gluten-free plant-based béchamel sauce

It’s a luscious sauce, much lighter than the classic one, suitable for gluten-free eaters, those who are lactose intolerant, and our vegetarian and vegan friends. It can be stored in an airtight container in the fridge for up to one week, and can be frozen as well.

In a word: it’s the perfect alternative to traditional béchamel sauce.

Gluten-Free Plant-Based Béchamel Sauce Recipe Card

[quantity: around 350 g | time: 35 minutes | difficulty: easy]
| Please note that the info and directions provided for the recipe are indicative: the end result may vary from person to person |

Ingredients

  • 40 g oil (*)
  • 40 g chickpea flour (aka garbanzo bean flour)
  • 500 g vegetable broth
  • 1 tablespoon nutritional yeast flakes
  • salt, black pepper and nutmeg to taste

About the oil (*) – Unless otherwise specified, we may use organic and cold-pressed evo oil or sunflower seed oil, (the high-oleic type for frying)..

Helpful tools

  • a small saucepan 
  • a whisk, and
  • a wooden spoon
Gluten-Free Plant-Based Béchamel Sauce made with chickpea flour, vegetable broth, nutritional yeast (banner)

Directions

The method is very close to the one for a classic béchamel sauce.

  1. In a small pan, heat the oil (moderate heat, please),
  2. to this add the flour (little by little), while stirring with the whisk, until you obtain a creamy mix (also known as roux);
  3. then incorporate the broth, the nutritional yeast, a pinch of salt and pepper to taste, and a round of freshly grated nutmeg.
  4. Keep stirring until it comes to the boil and starts to thicken: a properly thickened roux should coat the back of the spoon… In any case, choose the thickness of your preference.
  5. At this point, remove it from the heat and, just in case, check the seasoning.

Enjoy it on pasta, lasagna and on this Roasted Romanesco Broccoli a very easy recipe… Buon Appetibilis!

More “Gluten-Free Recipes”…

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