Recipe of Perfect Macrobiotic Soy Milk Bechamel Sauce

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to make a distinctive dish, Macrobiotic Soy Milk Bechamel Sauce. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Macrobiotic Soy Milk Bechamel Sauce Recipe. I use an unsweetened soy milk, ingredients soy and water. Even so, the sweeteners are added to come close to the profile of cow's milk, which is naturally A béchamel sauce made with almond milk will surpass your wildest dreams.

You can cook Macrobiotic Soy Milk Bechamel Sauce using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Macrobiotic Soy Milk Bechamel Sauce

1. You need 200 grams of net weight Onion.
2. You need 300 ml of Mineral water.
3. Make ready 500 ml of Soy milk.
4. Take 2 tbsp of Brown rice flour (or rice flour).
5. Make ready 1 tsp of Natural salt.
6. It’s 1 dash of Pepper.

I will be adding a bit of grated grana padano to the sauce at the end.This classic white sauce is a staple in French cuisine.Béchamel is a very simple sauce made from a roux of butter and flour with milk.You can build a wonderful meal on the foundation of a good béchamel.

Macrobiotic Soy Milk Bechamel Sauce instructions

1. Cut onion in half against the grain, then chop into bite-sized pieces..
2. Heat the onion, mineral water, and salt in a sauce pan, cover with a lid, and boil until about 1/2 of the water boils off..
3. Transfer the onion broth to a blender with the liquid, add the brown rice flour and soy milk, then blend/.
4. Simmer the liquid in a sauce pan on medium heat, while stirring continuously to prevent it from scalding. When it becomes the right thickness, add pepper, and then it's ready..

Being Jewish in Italy is not always easy.The dairy-free béchamel sauce does not contain any "weird" substitute ingredients such as soy or rice milk, but only simple products that everyone has at home, such as vegetable broth, flour.Will it affect the thickening of my bechamel, or the general texture of the sauce?

Be careful to not allow the roux to brown to maintain the white.Traditional béchamel is a white sauce of butter, flour and milk that helps bind the components of scores of Italian dishes.If you need to make it in advance, reheat it slowly in a double boiler while stirring until it is once again supple and spreadable.Soy milk is better than nut milks which can make.Whisking constantly, add the soy milk, carefully pouring it down the side of the saucepan.