A lactose-free béchamel made with rice milk and vegetable margarine, perfect for those intolerant to lactose. A creamy and tasty sauce, suitable for baked pasta, lasagna, and gratinated vegetables.
Heat the rice milk without bringing it to a boil.
In a pot, melt the vegetable margarine and add the flour, stirring until it thickens.
Add the warm rice milk in two batches and continue stirring with a whisk until a smooth and velvety sauce forms.
Off the heat, add the salt, pepper, and nutmeg. Mix well and the béchamel is ready.
In the refrigerator for two to three days covered with cling film in contact
You can replace the rice milk with another plant-based beverage of your choice.
Italy, Campania
| Energy (kcal) | 215.07 |
| Carbohydrates (g) | 13.07 |
| of which Sugars (g) | 7.25 |
| Fat (g) | 14.88 |
| of which Saturates (g) | 7.56 |
| Protein (g) | 7.97 |
| Fiber (g) | 0.18 |
| Sale (g) | 0.26 |
