Vegan Classic Béchamel Sauce
A smooth, creamy, velvety white sauce made entirely without butter, milk, or any animal products. It has the same rich, mild flavour and thick consistency as traditional béchamel, perfect for lasagna, moussaka, pasta bakes, gratins, croque monsieurs, or as a base for cheese and mushroom sauces.
Shared by katty
Time
30 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 40 g all‑purpose flour (plain flour)
- 40 g neutral‑flavoured plant‑based butter or extra virgin olive oil
- 500 ml unsweetened plant milk (soy, oat, or cashew milk works best)
- ¼ tsp ground nutmeg (classic seasoning).. ½ tsp fine sea salt
- White pepper, to taste.. 1 small bay leaf (optional, for extra depth)
- 1 small onion studded with 1 clove (optional, for infusion)
👩🍳 Instructions
- 1
Make the roux: Melt the plant‑based butter or heat the oil in a saucepan over medium‑low heat. Add the flour and whisk constantly for 1–2 minutes until pale and bubbling – do not let it brown.
- 2
Add milk gradually: Pour in a small splash of the plant milk first, whisking continuously until smooth and thick. Slowly add the rest of the milk in batches, whisking out any lumps as you go.
- 3
Simmer and season: Add the nutmeg, salt, pepper, bay leaf, and clove‑studded onion if using. Bring to a gentle simmer, stirring often, and cook for 5–7 minutes until thickened and creamy.
- 4
Finish: Remove the bay leaf and onion. Taste and adjust salt or seasoning if needed. If the sauce is too thick, add a splash more milk; if too thin, simmer for another minute.
- 5
Use or store: Use immediately while warm, or let cool completely before storing in an airtight container in the fridge for up to 3 days. Reheat gently with a little extra milk if needed.