Vegan Bechamel

Puerto Rican Pastelon, topped with Bechamel, Vegan

Ingredients

1/4 cup vegan butter

1/4 cup flour

1 shallot, minced

3 tbsp chopped garlic

1 ½ cup veg stock and or white wine

2 cans full fat coconut milk

1 tsp sea salt

1/2 tsp white pepper

1/4 tsp nutmeg

1 Tbsp tapioca starch +¼ cup cold water

1 bay leaf

1 lemon, juiced

1 sprig fresh thyme - or dried is okay too

Instructions

Step 1

Sautee your shallot, garlic in your butter. When golden brown add in your flour and mix to make your roux. Cook your roux for a few min.

Step 2

Slowly pour in your stock, whisking it in to break up any clumps. Allow to come up to a slow boil. Add in your canned coconut milk and allow sauce to combine.

Step 3

Add in your seasonings, lemon juice and slurry of cold water and tapioca starch and allow sauce to develop and thicken. If too thick just add some warm veg stock till desired texture.