VEGAN WHITE SAUCE OR BÉCHAMEL
About 1 cup
I. 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.
Heat in a medium saucepan over medium heat:
- 1 tablespoon olive oil
Add and cook, stirring, until softened:
- ¼ cup minced onions
Add and cook, stirring constantly, for 2 minutes:
- 3 tablespoons white rice, preferably medium- or short-grain
Add:
- ½ cup dry white wine
- ⅓ cup vegetable stock
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
Season with:
- 1 ½ teaspoons lemon juice
- Salt and black pepper to taste
- (Minced herbs such as thyme or tarragon)