A luscious creamy vegan béchamel sauce or white sauce that is so simple to make and only requires three main ingredients! This sauce is perfect for pasta, lasagna, mac and cheese, or whatever your heart desires!
When it comes to sauces I usually opt for a tomato-based sauce, like my hearty Mariana, with my pasta and lasagna recipes. However, there are times when a good cream sauce, like vegan alfredo, or this amazing creamy béchamel is absolutely necessary! It’s got a luscious taste, and when you stir it it perfectly coats the spoon
💗 Why You’ll Love This Recipe
- A versatile and traditional basic white sauce.
- Uses only three main ingredients, plus some spices.
- Super simple and quick when you follow a few key tips and tricks.
- Luscious and creamy texture.
- Vegan and dairy-free.
- Gluten-free option.
🥣 Ingredients and Notes
To make this recipe you start with a roux of butter and flour, and then add milk. It’s finished with a pinch of nutmeg, salt, and pepper.
Vegan Butter: There are quite a few kinds of vegan butter on the market. My favorites include Earth Balance and Miyokos. These kinds of butter are healthier than the basic margarine types.
Flour: I usually always recommend using whole wheat flour when it comes to baking, for the added fiber. However, for this recipe, you really want to go with a simple all-purpose flour to achieve the texture, as well as the white creamy color you’re looking for. If you are gluten-free, opt for a 1:1 gluten-free flour mix. I recommend Bob’s Red Mill All-Purpose Gluten-Free Flour.
Plant-Based Milk: When it comes to plant-based milk for this recipe I recommend using soy milk or oat milk over others. However, if you already have almond milk or another type of plant-based milk you can give it a try. I can’t vouch for the results, as I always use soy milk. Soy milk most closely resembles regular milk in flavor and texture. Be sure to get unsweetened soy milk that does not have any vanilla flavor added.
Nutmeg: Nutmeg provides a nice added flavor to the sauce. Add a pinch of salt and pepper as well. I used black pepper since that is what I had on hand, but to keep this sauce creamy white without any flecks of black you can use white pepper.
📋 Instructions for Vegan Béchamel Sauce
Step 1: Melt vegan butter over low heat in a medium saucepan. Once the butter is completely melted add the flour. Increase the heat to medium. Whisk together the butter and flour, and allow to cook for about 2 minutes to cut the raw flour flavor.
Step 2: Add the soy milk all at once. Whisk together continuously.
Step 3: When it comes to a simmer it will thicken.
Step 4: It has reached the right consistency once it coats a wooden spoon. Season with nutmeg, garlic powder, salt, and pepper. Whisk until incorporated.
❓FAQS
It’s made with roux which is a combination of butter and flour. Milk is added and whisked together to create a thick creamy white sauce.
Its origins are a bit unclear. There is a bit of debate on whether this sauce originated in Italy or France. However, it is more traditionally a French white sauce. There are a few theories of where the name comes from, and when it first appeared.
Some say that this sauce got its name from Louis Béchamel, who was the chief steward to King Louis XIV. Others say it was brought to France from Italy in 1533. However, it first appears in a French cookbook, The Modern Cook, published in 1733, by Vincent La Chapelle.
For a thinner sauce, you need to reduce the amount of roux you create for the recipe. Use 2 tablespoon of butter and 2 tablespoon of flour.
To achieve a thick sauce you will need to increase the amount of roux for the recipe. Use up to ¼ cup each of butter and flour. A thick sauce is great to use on top of vegetables, or between layers of lasagna.
Both sauces are white and creamy. A béchamel sauce is made with a roux, made from vegan butter and flour. While a vegan alfredo sauce is made with cashews and nutritional yeast.
The flavor profile is a bit different as well. The alfredo sauce has hints of onion, garlic, and a touch of lemon for acidity. The béchamel sauce is richer, creamier and is made with butter, flour, milk, and a few spices.
Alfredo is traditionally Italian, while béchamel is traditionally French.
👩🍳 Serving Suggestions
What I love about this sauce is its versatility! There are so many recipes you can use with this sauce.
It is a basic recipe that is added to numerous dishes.
- Add to your layers of lasagna.
- Use as a cream sauce for pasta.
- Drizzle over steamed vegetables such as asparagus.
- Use as a base for vegan macaroni and cheese.
- Or a base for cream based vegan soups.
❄️ Storage
When stored properly in an airtight container, vegan béchamel sauce will last in the refrigerator for 4- 5 days.
If you’d like, you can freeze this béchamel sauce. Allow it to cool completely. Transfer to a freezer-safe container. Be sure to let all the air out. It will keep in the freezer for up to 2 months.
If you’re reheating the sauce from the refrigerator, transfer it to a saucepan. Whisk continuously until it warms. It should come back to a smooth and creamy consistency. You may need to add a touch more soy milk if it appears too thick.
If you’re reheating from frozen, transfer to a saucepan. Heat on low until sauce defrosts. Increase the heat to medium and whisk until warmed through and comes to a simmer.
💭 Expert Tips
- Warm the soy milk in a separate saucepan before adding to the roux to help reduce the risk of creating any clumps of flour.
- Use white pepper to avoid any black flecks in your sauce.
- Adjust the consistency of the sauce by adding more or less of the roux. See recipe FAQS for exact measurements.
- Be sure to allow the butter and flour to cook for a minimum for 2-3 minutes to allow the raw flour flavor to cook off. You’ll know you’re ready to add the soy milk when the roux has a nutty smell, and turns golden brown.
😋 More Vegan Sauce Recipes!
Recipe
Vegan Béchamel Sauce
Equipment
Ingredients
- 3 tablespoon vegan butter
- 2 tablespoon all purpose flour
- 2 cups soy milk unsweetened
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Melt vegan butter over low heat in a medium saucepan. Once the butter is completely melted add the flour. Increase the heat to medium. Whisk together the butter and flour, and allow to cook for about 2 minutes to cut the raw flour flavor.
- Add the soy milk all at once. Whisk together continuously.
- When it comes to a simmer it will thicken. It has reached the right consistency once it coats a wooden spoon.
- Season nutmeg, salt, and pepper. Whisk until incorporated.
Video
Notes
- Warm the soy milk in a separate saucepan before adding it to the roux to help reduce the risk of creating any clumps of flour.
- Use white pepper to avoid any black flecks in your sauce.
- Adjust the consistency of the sauce by adding more or less of the roux. See recipe FAQS for exact measurements.
- Be sure to allow the butter and flour to cook for a minimum of 2-3 minutes to allow the raw flour flavor to cook off. You’ll know you’re ready to add the soy milk when the roux has a nutty smell and turns golden brown.
- Will last in the refrigerator for 4- 5 days.
- Freeze for up to 3 months.
Lisa Huff
I would have never guessed this bechamel sauce was vegan. It looks so rich and creamy!
Dannii
This is such a versatile sauce and this vegan version looks amazing.
Jen
Nothing better than homemade sauce! Love how easy is it to make too. My brother and SIL are vegans so this will be perfect when they come over for dinner.
Julia
Such an easy recipe! Sending it to my sister as well!