lemon béchamel pasta

8 thoughts on “lemon béchamel pasta”

  1. Hmmm. I never had bechamel sauce when I was ovo-lacto. So I have no idea what it should taste like. But Mario Batali’s sauce is pretty simple:

    5 tablespoons butter (sub earth balance)
    4 tablespoons all-purpose flour
    4 cups milk (soy milk)
    2 teaspoons salt
    1/2 teaspoon freshly grated nutmeg

    If I were to improve this, I might add silken tofu to make the sauce thicker/creamier. Maybe some garlic?

    If you abandon the idea of mock bechamel, you could try just using a vegan alfredo sauce. I am using this sauce recipe with gnocchi this week. I’ve used it before and its amazingly good.

    http://vegweb.com/index.php?topic=8483.0

  2. ME! I have a lovely Vegan Besciamella!
    1/2 C safflower oil
    1/2 C flour (wheat, buckwheat, rice)
    (1/8 tsp nutmeg) – optional
    2 C soy milk (water works, too)
    salt & pepper
    :: Heat oil to medium. Stir in flour. Add nutmeg and stir. Add soy milk or water. Continue to whisk to avoid lumps and sticking. Remove from heat once the desired consistency/thickness is reached. Add salt and pepper to taste. Enjoy! ♥
    Veggiewitch ♥

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