A lactose-free béchamel made with rice milk and vegetable margarine, perfect for those who are lactose intolerant. A creamy and tasty sauce, suitable for baked pasta, lasagna and gratin vegetables.
Heat the rice milk without letting it boil.
In a saucepan, melt the vegetable margarine and add the flour, stirring until it thickens.
Add the lukewarm rice milk in two stages and keep 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 direct contact
You can replace the rice milk with another plant-based drink of your choice.
Italia, Campania
| Energy (kcal) | 371.3 |
| Carbohydrates (g) | 73.63 |
| of which sugars (g) | 0.42 |
| Fat (g) | 7.3 |
| of which saturates (g) | 3.04 |
| Protein (g) | 7.14 |
| Fibre (g) | 0.6 |
| Salt (g) | 0.16 |
