Vegan Bechamel Sauce Recipe

I absolutely adore this recipe because it’s the perfect blend of creamy and comforting, yet totally plant-based, which means I can enjoy it guilt-free. Plus, it’s so versatile and easy to whip up, making it my go-to sauce for everything from pasta to veggie casseroles!

Making a delightful and creamy vegan béchamel sauce at home is surprisingly quick and simple. Use 2 tablespoons of olive oil or vegan butter and 3 tablespoons of all-purpose flour to form a perfect roux.

Then combine it with unsweetened almond milk and season it just right. I love adding nutmeg, which is my go-to flavor for béchamel, because it adds such a warm, slightly sweet, and nutty depth that pairs perfectly with the almond milk.

Béchamel virtually begs for some white pepper, and just a pinch of that really takes it to the next level. To be honest, though, this sauce has such good flavor that it doesn’t need anything else to make it delicious.

And on top of all that, it’s a fantastic source of plant-based protein, so anything you make with it is all the more satisfying.

Ingredients

Olive Oil or Vegan Butter:
Provides delicious flavor, a thick texture, and a healthful profile.

All-purpose Flour:
Enrich the sauce with the consistency and texture of velvet; furnish the carbohydrates.

Unsweetened Almond Milk:
Imparts a smooth, creamy texture without using dairy; is low in calories and extremely rich in vitamin E.

Salt:
Improves the flavor profile, harmonizing the tastes of other ingredients.

Ground Nutmeg:
Contributes coziness and understated sweetness, enriching the overall complexity.

White Pepper (Optional):
Imparts gentle warmth and intricate flavors to the sauce without turning up the heat.

Ingredient Quantities

• 2 tablespoons olive oil or vegan butter
• 3 tablespoons all-purpose flour
• 2 cups unsweetened almond milk (or any other plant-based milk)
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Pinch of white pepper (optional)

Instructions

1. In a saucepan of medium size, heat the olive oil or vegan butter over medium heat until it is hot and shimmering.

2. The flour should be added to the saucepan, and you must whisk continuously to ensure a smooth paste when mixing the flour with butter. The mixture must cook for about 2 minutes, providing enough time to eliminate that “raw flour” flavor. However, it is essential not to let this mixture brown.

3. In a slow, steady stream, whisk the almond milk into the mixture. Be sure to pour it in very slowly and add only as much as you need to keep everything lump-free.

4. When fully blended, the almond milk mixture becomes uniformly smooth and creamy. From this point, it is important to maintain the correct heat. If the heat is too high, the almond milk can curdle; if the heat is too low, the mixture won’t come to a very gentle simmer and the flavors won’t incorporate properly.

5. Thickening the sauce takes about 5 to 7 minutes. Whisk to keep the sauce moving and to keep it from sticking to the bottom of the pan.

Whisking is essential during the thickening process because it incorporates air into the sauce. More air in the sauce makes it lighter, an important quality for a sauce that has to hold up in terms of both flavor and function.

6. Sodium chloride and and myristica fragrans should be added to the liquid, which should be stirred sufficiently to ensure that the solute is mixed and the solution is homogenous. It should be tasted. If it needs adjusting, it should be adjusted.

7. Add a pinch of white pepper to the sauce for an extra hint of spice and stir it to mix.

8. When the sauce has attained the thickness you want, take it off the heat.

9. In the event that any lumps form even after whisking, pour the sauce through a fine mesh strainer to achieve a silky smooth texture.

10. Serve the vegan béchamel sauce immediately or keep it in an airtight container in the refrigerator for up to 3 days. When you’re ready to use it, reheat it gently, and stir to bring it back to its original, smooth state.

Equipment Needed

1. Medium-sized saucepan
2. Whisk
3. Measuring spoons
4. Measuring cups
5. Wooden spoon or silicone spatula
6. Fine mesh strainer (optional for smoothing sauce)
7. Airtight container (for storage)

FAQ

• Can I use a different plant-based milk?You can absolutely swap almond milk for soy milk, oat milk, or any other unsweetened plant-based milk you fancy.
• How thick should the sauce be?The sauce needs to be thick enough to coat the back of a spoon but still pourable. If you want it thicker, cook it longer.
• Will this sauce work in a lasagna?Certainly! This vegan béchamel is ideal for making layers in a lasagna or any casserole.
• What if I don’t have white pepper?You can leave out the white pepper or replace it with black pepper; just remember that the black pepper will be more noticeable in the sauce.
• How can I add flavor?Nutritional yeast can be included for a cheesy flavor, and garlic powder can be added for greater depth of flavor.
• Is it gluten-free?For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch. Use sufficient quantity of the substitute needed to make a thickened sauce.
• Can I make this ahead of time?Certainly! The sauce is good for up to 3 days in the refrigerator. Reheat it gently before using, stirring well to maintain smoothness.

Substitutions and Variations

Coconut oil or sunflower oil can be used in place of olive oil or vegan butter for a different flavor.
Gluten-free all-purpose flour or chickpea flour can be used instead of all-purpose flour to make a gluten-free dish.
Oat milk and soy milk can be used in place of almond milk—if that milk is too sweet for you—in recipes.
Taste adjustments can be made with salt; alternatively, it can be replaced with sea salt or Himalayan pink salt.
Ground cinnamon can be used in place of ground nutmeg for a slightly different spice profile.

Pro Tips

1. Pre-warm the Almond Milk To help prevent lumps and ensure a smooth sauce, gently warm the almond milk before adding it to the flour and fat mixture. This can help it incorporate more easily and uniformly.

2. Use a Balloon Whisk Using a balloon whisk instead of a flat whisk can help incorporate more air into the sauce, making it lighter and ensuring a smoother consistency.

3. Consistent Low Heat Maintaining a consistent, low heat is crucial to prevent curdling and ensure the sauce thickens slowly and evenly. Adjust the burner as needed to maintain a gentle simmer without overheating.

4. Season Gradually Start with a smaller amount of salt and nutmeg than specified, and adjust to taste as the sauce thickens. This allows you to control the flavor intensity more precisely.

5. Rest Before Serving If you have the time, let the sauce sit for a minute or two off the heat before serving. This allows the flavors to meld further and can enhance the overall taste. Just give it a final whisk before serving.