Gluten-free Béchamel Sauce

With da Carla Sojamjöl you can easily make a gluten-free béchamel that's both creamy and has a lovely, nutty flavour, plus it's naturally rich in protein. This sauce is perfect in lasagne, gratins or as a versatile sauce. Sojamjöl's unique character is brought out by mushrooms, root vegetables, broccoli, cauliflower, herbs like rosemary and thyme, or sweet caramelised onion.

Ingredients:

• 30 g Butter (or vegan butter)
• 50 g da Carla Sojamjöl (Contains as much as 51.2 g protein per 100 g!)
• 3 dl Milk (or any plant-based drink, e.g. unsweetened soy drink, oat drink or almond drink)
• Salt & white pepper
• A pinch of grated Nutmeg

Method

• Melt the butter in a saucepan over low heat. Stir in da Carla Sojamjöl until well combined.
• Let it simmer, stirring, for about 1 minute.
• Add the milk gradually, whisking thoroughly each time until smooth and lump-free.
• Bring to the boil over medium heat while stirring. Let it simmer for about 5 minutes, or until the sauce has thickened, stirring occasionally.
• Remove from the heat and season with salt, white pepper and nutmeg.