Prep time: 5 – 10 minutes
Cook time: 5 – 10 minutes
Total time: 10 – 20 minutes
Super easy and quick recipe to satisfy your hankering for a gluten free creamy bechamel sauce with vegan options!
INGREDIENTS:
- 3 – 4 Tbsp butter/oil/vegan butter (I prefer vegan butter Earth Balance; can also use Olive Oil)
- 2 Tbsp Metta flour (sifted)
- 2 Tbsp white wine
- 2 – 2 ½ cup milk or soy milk (unflavored and unsweetened)
- 1 tsp garlic minced or paste
- ¼ C minced red onion (optional)
DIRECTIONS:
- Melt the butter in a saucepan over medium heat. If adding onion and garlic, cook them until onions become translucent.
- Once butter is all melted, lower the heat and pour in the white wine. Then quickly sift in the Metta flour whisking in between to prevent from crumps developing. Even if they do a bit, don’t worry keep whisking until it becomes a smooth paste.
- Then pour in the milk in small amounts and keep stirring until it thickens a bit and get stringy. If it gets too thick, simply add a little more milk.
- Once sauce comes together, season with salt and pepper.
- Cool to desired temperature before serving on a dish of your choice 😊
- Store leftovers in a covered container in the refrigerator for up to a week or freeze for up to 3 months.
Note: This recipe was adopted from a chef named Ryan that I met at a women’s retreat in Sonoran Winds in Tucson, Arizona. Ryan cooked amazing looking and tasting vegan and gluten-free food for us during the week long retreat.
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
