A bechamel sauce is the foundation for so many creamy dishes and there are many variations of this sauce. In its original form, this is the white sauce you will find in all classic lasagne. Just by adding a handful of grated plant-based cheese (preferably a strong-flavoured one), you can make a rich cheese sauce, perfect for a vegan cauliflower cheese bake, or a dairy-free macaroni and cheese.
This vegan bechamel sauce recipe is one of those, that you print, and keep front and centre in your kitchen binder. Before long you will know it off by heart and will never reach for a jar of white lasagne sauce in the free-from section of your local store ever again. We think this is an easy recipe, made from really basic ingredients that everyone will have in the cupboards right now.
Side note, we have substituted using vegan butter with olive oil, as we felt that there was an overwhelming buttery flavour that was resolved by using olive oil instead (and we find that extra virgin olive oil is the best option).
Vegan Bechamel Sauce Ingredients
4 Tbsp plain flour
3 Tbsp extra virgin olive oil
480 ml soy milk (or other unsweetened plant milk)
1 Whole Nutmeg (to grate)
1/2 tsp salt
Peppercorn (to ground)
Vegan Bechamel Sauce Recipe
Start with some prep work, it’s much easier to focus on making the tastiest sauce possible if you have most of your ingredients pre-measured. So, scoop out and set aside 4 tablespoons of plain flour, and 480 ml of unsweetened soy milk. You will also want to have ready ½ a teaspoon of salt and ready a whole nutmeg and a fine grater.
Now that you have everything ready, using one of your medium-sized, heavy-bottomed saucepans pour in 3 tablespoons of olive oil and set it to warm over medium heat. Have a whisk to hand and then add the flour, whisking solidly and vigorously for up to a couple of minutes.
The oil and flour mixture, or “roux” is going to tell you when it is ready. You’ll know because it will start to become golden brown and will be bubbling away in the bottom of the pan. And sometimes it can take a bit more time, or a bit more heat to come to lift or thicken up, don’t worry, you’ll get it.
It is at this point you can turn the mixture down to low heat and add the 480 ml of plant milk, all while still whisking, but you can relax that action slightly now. Just keep working on the sauce until it begins to thicken up, all while having some patience in this final step.
Once the consistency has become creamy, you can now tip in the measured ½ tsp of table salt, add a few cracks of pepper and grate in a few shavings of nutmeg. And with that, you have yourself a plant-based take on a traditional bechamel sauce, perfect for homemade lasagne.
VEGAN BECHAMEL SAUCE
Ingredients
- 4 Tbsp plain flour
- 3 Tbsp extra virgin olive oil
- 480 ml soy milk or other unsweetened plant milk
- 1 Whole Nutmeg for grating
- 1/2 tsp salt
- Ground peppercorn to taste
Instructions
- Measure out all of your ingredients and set each beside the stove, ready to add to a saucepan
- In a medium-sized, heavy-bottomed pan add the olive oil and warm over medium heat
- Add the flour and whisk constantly for a couple of minutes
- The roux is ready when it starts to become a bubbling golden brown liquid in the bottom of the pan
- Turn the heat down to low and add the plant milk, whisking gently until the sauce starts to thicken
- Add the measured 1/3 tsp salt, a few cracks of pepper and a couple of nutmeg shavings to season
Recipe FAQs
What type of non-dairy milk works best for vegan béchamel sauce?
Unsweetened and unflavored non-dairy milks like almond, soy, or oat milk work well for vegan béchamel sauce. Choose one that complements the flavor you desire.
How do I make vegan béchamel sauce without lumps?
To prevent lumps, whisk the flour into the melted vegan butter or oil thoroughly before gradually adding the non-dairy milk, and continue to whisk constantly while cooking over low to medium heat.
