The Béchamel sauce was introduced to Greece at the beginning of the previous century by a Greek Chef, Nicolaos Tselementes.
I believe all of you know what béchamel is but can you imagine a béchamel sauce without milk and eggs, to be rich and tasty and to be used by vegetarians and for Orthodox Lenten recipes?
This has been swirling into my head for quite some time now and I searched the internet to see if there were any béchamel recipes without eggs and milk. I knew that I could make one using soya milk and soya cheese but soya is something I have never used as was out of the question. The only recipe I did find was a recipe for nistisimi but making a roux and adding vegetable stock sounded very bland to me and unappealing.
I, therefore, decided to experiment and make my own version so that I can still enjoy a pastitsio or moussakas during lent. If it didn’t work, the worse thing that could happen was to eat the rest of the dish without the béchamel.
My vegan bechamel is a garlicky potato mash combined with some other ingredients which made it delicious and unique.
This vegan bechamel now brings vegan dishes to another level and you can now imagine how many other dishes you can make with this bechamel.
The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!