People often wonder how some recipes could ever be prepared in vegan method. Why not? Almost any and every veg preparation has its vegan version. Almost. Just like this one, the regular basic white sauce has a vegan white sauce recipe too. It is creamy, rich, and full of tastes. The white sauce is often called Béchamel sauce. It is because, this sauce was invented by the chefs of Catherina De Medici in 1533 in France. And to felicitate its success, this sauce was named after the name of the chief steward Louis De Béchamel.
Let’s see how to make it.
Ingredients:
Potato – 1 Cup small cube
Cauliflower – ¾ Cup small florets
Homemade coconut milk – 2½ Cup
Garlic – 1 Tablespoon (chopped)
Oil – ½ Teaspoon
Black pepper – ½ Teaspoon
Mixed herb – ½ Teaspoon
Salt – To taste
Procedure:
Steam the potato cubes and cauliflower florets.
Take the potatoes in a blender. Add 1 cup homemade coconut milk. And blend it into a smooth purée.
Blend the cauliflowers too with 1 cup of homemade coconut milk.
Heat oil in a pan. Add chopped garlic. When it becomes slightly brownish add the potato coconut purée. Cook it on slow flame. Add more coconut milk if you find it’s needed.
Cook it for 4 to 5 minutes on low flame.
Add the cauliflower-coconut milk purée. Stir well.
Add salt at this stage. Cook it for another 4 to 5 minutes.
Finally, add back pepper and mixed herbs. Give it a quick mix.
Your vegan white sauce recipe is ready to be used.
Conclusion:
Here, in this recipe, I have introduced potato and cauliflower as the base ingredients. But this is not any hard and fast rule. You may opt for soaked cashew or vegan roux as the base ingredient. The taste will remarkably change as you change the base.
Try on your own. You are the best to understand your taste buds. This is a simple guideline. Just trust the process.
You may find other Recipes here.