Pressure Cooker Vegan Béchamel Sauce
Béchamel is one of the most useful and versatile of the French mother sauces. It can be used as the base of homemade macaroni and cheese, as a layer on top of lasagna, or as a thickener for soup. For this vegan version, we make it in a pressure cooker.
Serves: 24Hands-on: 5 minutesTotal: 20 minutesDifficulty: Easy
- ½ cup vegan margarine
- ½ cup all-purpose flour
- 4 cups soymilk, heated
- ½ tsp. salt
- ¼ tsp. ground nutmeg
- Soften the margarine over medium heat in the pressure cooker. Add flour and stir to create a roux. Gradually whisk in the warm soymilk until there are no lumps.
- Lock the lid into place and bring to high pressure. Once the pressure is achieved, turn the heat to low and allow to cook for about 5 minutes, or until the sauce has thickened. Remove from the heat and allow pressure to release naturally. Stir in salt, pepper, and nutmeg.