Béchamel (or white sauce) is a simple yet delicious thick sauce that originated from France.
The key ingredients of béchamel sauce include cheese, milk and cream. You can substitute all of these ingredients for their non-dairy alternative if you are lactose intolerant or follow a non-dairy/vegan diet. Years ago, I used to béchamel sauce using regular milk but nowadays I use non-dairy alternatives like soy milk. The same applies to the cheese and cream. I now use a dairy free cheese by Zenzo and soya cream instead of regular cream.
Use a whisk
I prefer using a whisk when I make white sauce. That way all the sauce becomes smooth and lump-free. Also, as the sauce heats up, it can start sticking to the bottom of the pot. Using a whisk should prevent this from happening.
Keep stirring!
The secret to making béchamel sauce is to keep stirring. Unlike other recipes that tend to cook themselves, bechamel sauce needs attention. Particularly when it reaches high temperatures and is close to boiling point. Without constant stirring it might burn.
Béchamel sauce
Ingredients
- 2 tablespoons tapioca starch
- 2 tablespoons white rice flour
- 250 ml soya cream
- 200 ml almond milk or milk of your choice
- 800 ml water
- 100 grams Cheese I used dairy-free
Instructions
- Add the tapioca starch, white rice flour and soya cream to a medium sized pot. Whisk well until there are no lumps. Add the remaining ingredients to the pot.
- Bring the sauce to a boil. Be sure to stir constantly to avoid clumps. The sauce should start to thicken after about 10 minutes of cooking. Keep stirring until the sauce is boiling then turn off the heat.
Did you make this recipe?
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If you’re looking for recipes with bechamel sauce take a look at my creamy fettucine recipe or my savoy cabbage casserole.
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I love 5 ingredient or less recipes and it’s almost impossible to resist a recipe that uses cheese, milk and cream. Your white sauce looks so amazing… Yum!!