Vegan Bechamel Sauce
I make this vegan bechamel sauce with vegan butter, all-purpose flour, and unsweetened soy milk in just 15 minutes. It blends into a smooth, creamy white sauce that works perfectly in pasta, casseroles, or mashed potatoes. I like using it in mac and cheese or drizzling it over a vegan pot pie, and even my husband and kids enjoy this dairy-free version just as much as the traditional sauce.
Servings: 5 servings
Calories: 128kcal
Equipment
Ingredients
- ¼ cup vegan butter
- 4 tbsp all-purpose flour
- 2½ cups unsweetened soy milk
- salt and pepper to taste
- ¼ tsp ground nutmeg optional
Instructions
- Melt the butter in a small saucepan over medium heat. Add the flour, stir and cook for 2-3 minutes.
- Heat the milk in a microwave-safe container until warm (1-2 minutes).
- Whisk the warm milk into the butter mixture until smooth.
- Continue to cook, stirring with a wooden spoon or whisk, for 7-8 minutes or until the sauce has thickened.
- Remove from the heat and season with salt, pepper and nutmeg if using, whisk to combine.
Notes
- My #1 Secret Tip for this recipe is I make sure to whisk the flour and oil mixture well before adding the plant milk. This prevents lumps and gives a smooth, creamy sauce every time. I always add the milk slowly, in small amounts, while stirring constantly. This is what makes the sauce thick, silky, and perfect for mac and cheese, mashed potatoes, or any baked dish my family enjoys.
- Cook the Roux Completely: I always make sure to cook the roux fully. The roux is the mix of fat and flour that forms the base of this vegan bechamel sauce, and I cook it over medium heat until it is a pale golden color so the flour loses its raw taste.
- Use Unsweetened Plant Based Milk: I choose a non-dairy milk that is creamy and neutral, like unsweetened soy, almond, or oat milk. This keeps my white vegan pasta sauce smooth and flavorful without any extra sweetness.
- Season at the End: I taste and season at the end with salt, pepper, or a little nutmeg. This lets me control the flavor without overdoing it.
- Use a Whisk: I use a whisk instead of a spoon to mix the sauce. It makes blending the ingredients much easier and keeps the texture smooth.
- Adjust the consistency: If too thick, add more milk; if too thin, simmer longer; sauce will thicken further as it cools
Nutrition
Serving: 0.5cups | Calories: 128kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 118mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g