The key to a dairy free Western diet is finding substitutes. Every ingredient in traditional Bechamel is off our list. Here is a yummy alternative. Last time I cooked it in a bake, it was so convincing that DH asked if I was trying to poison him with dairy. I swear there's not a drop of milk protein in it.
Here is my best substitute for cheese. - it's quite awesome in a lasagna, a gratin, a creamy potato bake.It's based on a Bechamel recipe but carries not one iota of any of the actual ingredeints in Bechamel sauce.
1 cup soymilk - fridge or room temp to start with
3 tbsp canola oil
1/3 cup of the relevant flour (I use spelt flour cos we're not gluten-free, just wheat-free)
1 egg, whisked
Pinch of salt
Mix the milk and canola in a small pot. Whisk in the flour and start to heat it on the stove.
Mix the egg and salt in while the whole thing is still mostly cold.
Whisk vigorously and heat it until it has thickened. This takes a minute but when it happens it happens fast. Don't leave it on the stove
Use it in lasagna (smeared on top of super-thin slices of salted eggplant, you'd swear it was parmesan)
or use it on a sliced potato bake (sprinkling rye breadcrumbs on top gives it crunch and texture)
or use it on leeks/tomatoes/zucchini/your gratin of choice.
The places it does not work so well are where you look more closely at the sauce. For example, I need to come up with a better option for eggs benedict, fondue, pizza, and nachos.
But it is truly delicious in lasagna.
Here is my best substitute for cheese. - it's quite awesome in a lasagna, a gratin, a creamy potato bake.It's based on a Bechamel recipe but carries not one iota of any of the actual ingredeints in Bechamel sauce.
1 cup soymilk - fridge or room temp to start with
3 tbsp canola oil
1/3 cup of the relevant flour (I use spelt flour cos we're not gluten-free, just wheat-free)
1 egg, whisked
Pinch of salt
Mix the milk and canola in a small pot. Whisk in the flour and start to heat it on the stove.
Mix the egg and salt in while the whole thing is still mostly cold.
Whisk vigorously and heat it until it has thickened. This takes a minute but when it happens it happens fast. Don't leave it on the stove
Use it in lasagna (smeared on top of super-thin slices of salted eggplant, you'd swear it was parmesan)
or use it on a sliced potato bake (sprinkling rye breadcrumbs on top gives it crunch and texture)
or use it on leeks/tomatoes/zucchini/your gratin of choice.
The places it does not work so well are where you look more closely at the sauce. For example, I need to come up with a better option for eggs benedict, fondue, pizza, and nachos.
But it is truly delicious in lasagna.
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