I can’t tell you how many times I have heard that you can’t make a white sauce or bechamel with almond milk, and that drives me bonkers! Of course you can, you just have to be a little more gentle with it so it does not split.
I have already put a white sauce on the blog made with a buerre manie, but here is one done a little differently. If you eat margarine or what they call these days, vegan butter, this is a good way to make it. I myself eat a little margarine these days, I use the Flora pro-active partly because it has the plant sterols in it, partly because my body does not react violently to it the way it does to butter. I still wrestle with using any type of margarine, but after having spoken to my nutrition lecturer at length about it, I have decided that a little is okay, it is up to you, you could use olive oil here instead, but if you do, use a mild one or it will overpower the sauce.
Ingredients
2 tablespoons margarine
2 tablespoons tapioca starch (flour)
1 1/2 cups almond milk
seasoning
Melt the two tablespoons of margarine in a medium sized pot, in a separate bowl pop the tapioca starch, add a little milk, mix to a slurry, then stir in the rest of the milk, now pour that over the hot margarine, now STIR, STIR, STIR, STIR! Don’t freak out if it gets lumpy, just keep beating, use a whisk if that makes you feel better, it will be okay, keep going, right.....all good now? It will smooth out as it thickens, once it has come to the boil remove from heat, adjust thickness with extra almond milk, season to taste and you are done.
This one was split into two, a small portion for me which had a cashew cheese stirred through it, and a larger portion for Mr T and the Cookie House tadpoles which had lactose free cheese stirred through it. Want to see where it ended up?
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