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Bechamel vegan




Rice milk

500 mL

Brown rice flour

50 grams

Extra virgin olive oil

50 grams

Iodized salt

to taste


to taste


to taste

Sauces from Italy - Friuli-Venezia Giulia

Bechamel vegan

Bechamel vegan

vegan source of D vitamins with good fats

ready in

10 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Bechamel vegan

Bechamel sauce with rice milk, gluten-free and light

Bechamel vegan step 1

step 1

Put in a saucepan the flour and olive oil. Warm up and slightly thicken. Meanwhile boil the rice milk, within which to put salt, pepper and grated nutmeg.

Bechamel vegan step 2

step 2

Once brought to a boil, remove the milk from the heat and even the pan with flour and oil. Take a whisk and add gradually the milk into the flour mixture and oil.

Bechamel vegan step 3

step 3

Mix thoroughly, so that no lumps are formed and once built around the rice milk, put the pan on the stove, stirring constantly, until the sauce thickens.

Bechamel vegan step 4

step 4

Once the mixture was brought to a boil, remove from heat and use it as a base for other sauces, pies, for lasagna, vegetable creams or any pasta to be done in the oven.

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