Vegan White Sauce Or Béchamel
10m prep 35m cook 45m ready
About 1 cup Prepare White Sauce I, using 2 tablespoons olive or vegetable oil or vegan butter, and substituting 1 cup unsweetened soy milk for the milk. Pureeing rice with stock produces the look and feel of heavy cream. Add seasonings and herbs to serve with pasta or vegetables, or use as an ingredient in casseroles and soups.
Ingredients
- 1 tablespoon olive oil
- ¼ cup minced onions
- 3 tablespoons white rice, preferably medium- or short-grain
- ½ cup dry white wine
- ⅓ cup vegetable stock
- Up to ¾ cup more vegetable stock
- 1 ½ teaspoons lemon juice
- Salt and black pepper to taste
- (Minced herbs such as thyme or tarragon)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 tablespoon olive oil
- ¼ cup minced onions
- 3 tablespoons white rice, preferably medium- or short-grain
- ½ cup dry white wine
- ⅓ cup vegetable stock
- Up to ¾ cup more vegetable stock
- 1 ½ teaspoons lemon juice
- Salt and black pepper to taste
- (Minced herbs such as thyme or tarragon)
Let's Cook
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Step 1.
Heat in a medium saucepan over medium heat: 1 tablespoon olive oil
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Step 2.
Add and cook, stirring, until softened: ¼ cup minced onions
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Step 3.
Add and cook, stirring constantly, for 2 minutes: 3 tablespoons white rice, preferably medium- or short-grain
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Step 4.
Add: ½ cup dry white wine; ⅓ cup vegetable stock
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Step 5.
Bring to a simmer, then cover, reduce the heat, and simmer gently until the liquid is almost absorbed and the rice is very soft, about 35 minutes. Let cool slightly, then transfer to a blender or food processor and puree until smooth. With the machine running, add until the desired consistency is reached: Up to ¾ cup more vegetable stock
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Step 6.
Season with: 1 ½ teaspoons lemon juice; Salt and black pepper to taste; (Minced herbs such as thyme or tarragon)
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