Organic Coconut Milk Powder, Onion Powder, Nutritional Yeast, Maize Starch, Salt, Bay Leaf.
Proudly Australian made.
A delicious tasting and easy vegan alternative to white sauce traditionally made with dairy. This vegan bechamel sauce is creamy and perfect for creating amazing dishes out of everyday staples.
Bechamel is beaut for…
- Marvellous mornay
- Creamy corn chowder
- Adding pizazz to potatoes
- Easy lasagne and veggie stacks
- Cauliflower Cheese – yes please!
- Superb stuffed mushrooms
- Super creamed spinach
How to use
This 100g pack makes 2.5 cups of bechamel sauce.
In a medium sized saucepan, combine package contents and 625ml (2.5 cups) of COLD water. Bring to the boil, then simmer, stirring, for 5 minutes until the sauce is thick and delicious. Discard bay leaf before serving. Serve warm.
To make a small serve, add 1 heaped tablespoon of sauce mix to 125ml (1/4 cup) cold water.
Every ingredient in Monica's Mixes products is certified gluten free by the manufacturer and the range is manufactured in a facility where gluten is not present. However, coeliacs should be aware that Monica's Mixes has not yet been through the formal gluten free certification process to guarantee zero risk of cross-contamination.
Meet the Supplier
Born in Bristol in 1966, Monica Topliss has a fascinating story of how she went from being a small child with coeliac disease, to one of Australia’s leading gluten-free chefs, cook-book author and creator of Monica’s Mixes. Her beautiful range of organic and gluten-free mixes are made of naturally dense, wholefood ingredients which “put the goodness back into gluten-free” and taste just as good – if not better – than the real thing.