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For the sauce vegan:
- Soymilk: two large cups (about 400 ml).
- A tablespoon of flour, about g.30, if the sauce you need more liquid as a kind of light sauce; 2 tablespoons instead, if you need to stuff a lasagna or ravioli (so dense dense).
- extra virgin olive oil, four tablespoons
- Salt to taste
- Nutmeg, essential.
Pour the oil in a pan and lightly scaldiamolo, we remove from the heat and add the flour;
with a whip we mix the whole, until the dough comes off from the walls of the pot.
Meanwhile we heat the soy milk, bringing to a boil (but just too hot). We add a little bit of milk to the mixture in the pot and mix (it is essential to add max half cup at a time at the beginning or they will be lumps). We mix with a whisk very well for each addition of milk, until we get a light creamy and smooth. At this point we can pour the remaining milk.
We put the pot on medium-low heat and stir forever. Do not forget NEVER mix with a whisk, then add the salt and nutmeg (personally I add a little pepper); after a few minutes will begin to thicken, then we lower the flame and continue to turn for a few minutes. The sauce will be ready when velero spoon (ie when the béchamel will remain attached to the spoon forming dense falling drops). We turn off the fire, we remove the pan from the plate and continue to turn for a few seconds so as to abbasare a little its temperature. To avoid formation of the natural film turn occasionally always with a whisk until it cools down completely.
We can use it immediately, or store it (once cooled), even 2 or 3 days in the refrigerator in an airtight container.
Et voila … ..
We could use it to make the artichoke lasagna … .: