Macrobiotic Soy Milk Bechamel Sauce

Name: Macrobiotic Soy Milk Bechamel Sauce
Cuisine: American
Ingredients: 200 grams net weight Onion; 300 ml Mineral water; 500 ml Soy milk; 2 tbsp Brown rice flour (or rice flour); 1 tsp Natural salt; 1 dash Pepper

cookpad.japan @cookpad_jp

This is a macrobiotic version of bechamel sauce that doesn't use dairy products.

If it doesn't have enough salt, season together with pepper after it's ready. Recipe by Mille=miru

This is a macrobiotic version of bechamel sauce that doesn't use dairy products.

If it doesn't have enough salt, season together with pepper after it's ready. Recipe by Mille=miru

cookpad.japan @cookpad_jp

This is a macrobiotic version of bechamel sauce that doesn't use dairy products.

If it doesn't have enough salt, season together with pepper after it's ready. Recipe by Mille=miru

This is a macrobiotic version of bechamel sauce that doesn't use dairy products.

If it doesn't have enough salt, season together with pepper after it's ready. Recipe by Mille=miru

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Ingredients

200 gramsnet weight Onion
300 mlMineral water
500 mlSoy milk
2 tbspBrown rice flour (or rice flour)
1 tspNatural salt
1 dashPepper

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Steps

1

Cut onion in half against the grain, then chop into bite-sized pieces.
2

Heat the onion, mineral water, and salt in a sauce pan, cover with a lid, and boil until about 1/2 of the water boils off.
3

Transfer the onion broth to a blender with the liquid, add the brown rice flour and soy milk, then blend/
4

Simmer the liquid in a sauce pan on medium heat, while stirring continuously to prevent it from scalding. When it becomes the right thickness, add pepper, and then it's ready.