Ingredients
- 2 cups all-purpose flour
- ½ cup KWERKY plant m*lk powder (mixed with 1 cup water)
- ½ cup coconut oil (melted)
- ½ cup maple syrup
- 2 tbsp poppy seeds
- Zest and juice of 2 lemons
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- Handful of chocolate chips
Creamy Vegan Béchamel Sauce
Rich, creamy, and incredibly versatile, this plant-based sauce made with KWERKY milk powder is the perfect addition to your favorite pasta dishes, lasagnas, or even as a luxurious topping for steamed vegetables. With a delicate balance of flavors and a velvety smooth texture, this dairy-free alternative is sure to satisfy. Whether you're embracing a plant-based lifestyle or just want a healthier option, this sauce delivers comfort without compromise!
Instructions:
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Prepare KWERKY m*lk: In a bowl or jug, mix 2 tbsp of KWERKY powder with 200ml water until smooth. Set aside.
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Make the roux: In a medium saucepan over medium heat, melt the vegan butter (or heat olive oil). Once melted, whisk in the flour, stirring constantly for 2-3 minutes until it forms a smooth paste (this is your roux).
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Add the KWERKY m*lk: Gradually pour in the prepared KWERKY m*lk, whisking continuously to avoid lumps. Continue stirring as the mixture thickens.
- Season: Add salt, pepper, and a pinch of nutmeg if you like a slightly nutty flavour. Continue stirring until the sauce is creamy and thick, around 5 minutes.
Serve: Use immediately in your favourite pasta dishes, lasagna, or as a sauce over steamed vegetables.
Cooking Time:
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
Servings: This recipe makes approximately 6 servings.
