Gluten-free and Dairy-Free Bechamel Sauce
Recipe type: Sauce
Cuisine: French
Serves: 1.5 quarts
A much healthier yet equally tasty and creamy Bechamel sauce made with tofu and soymilk by Chef Tim Luym of the Attic.
  • • 1 quart Wildwood Soymilk
  • • 2 packs Wildwood Onederful Tofu
  • • 1 each onion, quartered
  • • 3 each cloves
  • • 2 each bay leaves
  • • 1 teaspoon grated nutmeg
  1. In a pot, put the soymilk, onion, cloves and bay leaves. Bring to a boil.
  2. Remove from fire and steep for 30 minutes.
  3. Strain soymilk into a blender. Add 2 packs of Wildwood Onederful Tofu, one at a time to the blender while blending.
  4. Blend until smooth and silky. Add the nutmeg.
  5. Transfer to a pot and bring to a boil or reserve for a later use.
Recipe by San Francisco Food at