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vegan béchamel sauce in gray bowl with wooden spoon
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5 from 4 votes

Vegan Béchamel Sauce

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!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: sauces
Cuisine: French
Servings: 8
Calories: 65kcal
Author: Alison Corey

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

Tips for Making Vegan Béchamel Sauce
  • 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. 

Nutrition

Calories: 65kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 136mg | Potassium: 88mg | Fiber: 1g | Sugar: 2g | Vitamin A: 433IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 1mg