You can imagine my delight when tasting a newly made Cauliflower and Leek soup for the first time, that a thought popped into my head… “Hey! This could taste like Bechamel Sauce!” You know, that creamy sauce that you put through lasagnes? Well, let me tell you, it has been SOME TIME since I tasted that.
Here’s how it worked…
Ingredients
The white section of 1 large / 2 small leeks, roughly chopped
1 Tbsp of oil / butter
400g cauliflower, roughly chopped
2 Tbsp Vegetable stock concentrate
250g water
2 Tbsp coconut cream
Recommended seasonings: paprika, salt, pepper
Method
1. Chop Leek for 4 seconds, Speed 5 and scrape down sides
2. Add oil/butter and cook 2 minutes, 100 deg, Speed 1.
3. Add cauliflower. Chop for 5 seconds on Speed 5-6.
4. Add stock and water, cook 20 minutes, 100 deg, speed 1.
5. Add coconut cream, paprika, salt & pepper as required and turn the dial slowly up to blend for 1 minute, Speed 10.
Bechemel Sauce AKA Cauliflower & Leek Soup
As you may have heard in Episode 12 of the podcast, I then used this to make a vegetable lasagne. If that is your intention, you may wish to double this recipe.
I made a bolognese sauce, according to the Australian Every Day Cookbook but DOUBLE the quantity. The mince cooked in the Varoma basket until the end, when I combined.
Instead of lasagne noodles, I used thinly sliced pumpkin & eggplant which had been roasted in the oven.
Soon to become our ‘pasta’…
I then layered into a lasagne dish like so… veggies, mince, bechemel, veggies, mince bechemel…
The dish was then popped into a 200 degree oven for 20 minutes, then under the grill for 10 minutes. Note, if you have an oven with an element in it, just use that!
If you don’t need to be dairy free, add cheese to the top to brown. If you don’t want to be grain free, feel free to add lasagne noodles as you usually would.
This was DELICIOUS, but quite messy once cut! Enjoy!
Vegetable Lasagne… with mince!
Dairy-Free Bechamel Sauce (AKA Cauliflower & Leek Soup!) in the Thermomix
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4
Description
You can imagine my delight when tasting a newly made Cauliflower and Leek Soup for the first time, that a thought popped into my head… “Hey! This could taste like Bechamel Sauce!” You know, that creamy sauce that you put through lasagnes? Well, let me tell you, it has been SOME TIME since I tasted that.
This was featured as a free recipe on the T4B blog – Bec also used it to make a vegetable lasagne in Episode 12 of the podcast.
No: Gluten / Dairy / Egg / Nuts
Ingredients
- leek – 1 large or 2 small, white part only, roughly chopped
- oil – 15g, or butter
- cauliflower – 400g, roughly chopped
- vegetable stock – 2 Tbsp, paste
- water – 250g
- coconut cream – 2 Tbsp
Recommended seasonings:
- paprika
- salt
- pepper
Instructions
- Add the chopped leeks (1-2) to the bowl. Chop Speed 5 / 4 seconds. Scrape down sides.
- Add the oil (15g) to the bowl. Program 2 minutes / 100C / Speed 1.
- Add chopped cauliflower (400g) to the bowl. Chop Speed 5-6 / 5 seconds.
- Add stock paste (2 Tbsp) and water (250g) to the bowl. Program 20 minutes / 100C / Speed 1.
- Add coconut cream (2 Tbsp), paprika, salt and pepper as required. Increase speed slowly up to blend for 1 minute / Speed 10.
Keywords: Thermomix Condiments & Marinades, Free Thermomix Recipes, LCHF, Lower Carb, Lunch & Dinner Thermomix Recipes, Vegan, Vegetarian
Just wanted to let you know, this is the most amazing sauce. We use it for lasagne, for the base in chicken pie, for tuna mornay and tonight we just had it on pasta (‘creamy pasta’) with veg. It is so versatile and my kids all love it. Best thing I ever found for my egg- and dairy-free kiddos. Thanks so much!
Oh thanks for letting us know Kate! It is so versatile, isn’t it? So glad we could help!
Do you know if this freezes well? As a base for so many recipes it would be helpful to have some handy?
Hi Amanda, sorry, but we haven’t tried freezing before and we are currently on the road, so unable to try it out for you. Let us know how you get along with freezing it (and by the way, sorry for the delay!)
Oh my. This is so good. I have made it twice this week – in a lentil lasagne, and also as the base for a tuna pasta – and my very fussy and dairy-loving boys have happily eaten it. Subsequently, I have been raving about this ‘white sauce’ to anyone who’ll listen 😉 Thank you! x
This is a beautiful sauce! I made lasagne with your spag Bol recipe and it was devine! Family favourite and great to get extra veggies in through the sauce! Thanks Bec and Jo!!
Our pleasure! So glad you liked it!
Hi there,
Can you please tell me no. of serves on your recipes? Thanks so much!
Hi Gael! This soup would probably serve 6. We double it if using for lasagne. I hope this helps!
I have just discovered this recipe after hours of trawling the internet! I have at last found the perfect replacement for cheese sauce that doesn’t require nutritional yeast – which is a taste that is not going down well in my family. My daughter has been diagnosed with fatty liver disease and we have gone dairy free and off all animal fats and proteins. You’re sauce is a life saver – literally! Thank you!
Yay! What a win Wendy! So happy to hear this!