Vegan Bechamel Sauce (aka white sauce)

Vegan Bechamel Sauce

Vegan Bechamel Sauce (aka white sauce)

Basic Vegan Bechamel White Sauce is easy to make and can be used in so many ways. It goes great on a white pizza or in pasta dishes or even in scalloped potatoes.

Vegan Bechamel Sauce
Vegan Bechamel Sauce

Ingredients

It’s the easiest sauce to make. All you need is dairy-free butter, plant-based milk, flour and seasoning. You can make this gluten free by using your favorite gluten-free flour.

  • Plant-based Butter -Vegan plant=based butter or you can oil. Any type of oil (coconut oil, olive oil, sunflower oil…) works. The more neutral-tasting one you choose the tastier will your sauce be. 
  • Plant-based milk -Definitely choose unflavored, unsweetened milk. Make sure you look at the ingredients because if it has a kind of sweetener, it will taste different, and you may not like it. I recommend using homemade oat milk, almond milk, or cashew milk. 
  • Vegetable Stock– This will help balance the sauce so it’s not too runny or thick.
  • Flour -Use any kind of flour but add 1/4 cup of vegetable broth or stock so it doesn’t become to thick. Or you can use gluten-free flour but make sure to at least more vegetable broth or stock when you this flour.
  • Seasoning -We use a combination of salt, nutmeg, and white pepper. You can use black pepper of course but you will see the small black spots. If you want to make the sauce taste a little cheesy, add 2 tablespoons of nutritional yeast.

How to make vegan white sauce?

  1. Preheat the pan to medium heat and melt the vegan butter.
  2. When the butter has melted completely, turn down the heat to low and add the flour. Stir and cook for 2-3 minutes until the “batter” is boiling up like in the below photo.
  3. In a small bowl, combine ½ cup of dairy-free milk and vegetable stock. Add the slurry to the pan and stir until they are combined. Add the next ½ cup of dairy-free milk and stir until combined. You need to go in small batches to make sure you get a smooth sauce. Go until you run out of milk. 
  4. When the sauce has thickened (you need it thick so that it firmly stands on top of your moussaka or lasagna), add the salt, nutmeg, and pepper. Stir to combine.

Tips/Troubleshooting to make it perfect.

  • Cook on low heat- let it gradually come together without lumps.
  • Add non-dairy milk in batches – It is the safest way especially if it is your first time making a vegan Bechamel sauce. I usually go with ½ cup at a time. 
  • Use a silicone whisk- I found it to be a fool-proof way to make the white sauce lump-free. If you use a spatula or a wooden spoon, definitely take the pan off the heat (even off low heat) and stir thoroughly until you get a smooth sauce. 
  • Not thick enough- Add 1 tablespoon of cornstarch with 2 tablespoons of water or milk. It will thicken after a few minutes.
  • Too thick- Add more vegetable stock or milk, like ¼ cup at a time. 
  • How to get rid of lumps? – Strain the sauce through a fine-mesh sieve before continuing to add more milk. Push everything through with a spatula or spoon. 
GF Bechamel Sauce

Vegan Bechamel (aka white sauce)

Basic Vegan Bechamel White Sauce is easy to make and can be used in so many ways. It goes great on a white pizza or in pasta dishes or even in scalloped potatoes.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine French
Servings 6 servings
Calories 177 kcal

Ingredients
  

  • 3 tablespoons Vegan butter
  • 3 tablespoons Flour or gluten-free flour
  • 1 1/2 cups Non-Dairy Milk
  • 1/4 cup vegetable broth or stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper or regular pepper
  • 1/2 teaspoons nutmeg

Instructions
 

  • Preheat the pan to medium heat and melt the vegan butter.
  • When the butter has melted completely, turn down the heat to low and add the flour. Stir and cook for 2-3 minutes until the “batter” is boiling up like in the below photo.
  • In a small bowl, combine ½ cup of dairy-free milk and vegetable stock. Add the slurry to the pan and stir until they are combined. Add the next ½ cup of dairy-free milk and stir until combined. You need to go in small batches to make sure you get a smooth sauce. Go until you run out of milk.
  • When the sauce has thickened (you need it thick so that it firmly stands on top of your moussaka or lasagna), add the salt, nutmeg, and pepper. Stir to combine.
Keyword gluten free, non-dairy, sauce, vegan, white sauce

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