❄️ Freeze
Miso Béchamel
Savoury white sauce with miso depth — for lasagne, gratins and bakes.
1 litreBatch
9Meals
Storage: Fridge 4 days · Freeze 3 months (whisk on reheat)
❄️ Freeze in Souper Cubes: 1-Cup tray (250 ml) · 1 cube per meal
Batch ingredients
Makes 1 litre.
- 80 g vegan butter⅓ cup vegan butter
- 80 g plain flour⅔ cup flour
- 1 litre oat milk4 cups oat milk
- 2 tbsp white miso2 tbsp white miso
- 3 tbsp nutritional yeast3 tbsp nutritional yeast
- 1 tsp Dijon mustard1 tsp Dijon mustard
- pinch nutmegpinch nutmeg
- saltsalt
Method
- Melt the butter, stir in flour and cook the roux for 2 minutes.
- Add oat milk gradually, whisking, until thick and smooth.
- Whisk in miso, nutritional yeast, mustard and nutmeg.
- Season; cool with a layer of cling on top to stop a skin.
- Freeze in portions; whisk hard when reheating.
Unlocks 9 meals
Make a batch and these come together fast.
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