A classic creamy white sauce is vegan-ized with this Simple Vegan Bechamel Sauce recipe. The perfect base sauce for any pasta dish.
I feel like there are lots of staples when it comes to cooking.
And one staple recipe that should be in everyone’s back pocket is a bechamel sauce.
Now, don’t get thrown off by its fancy sounding name.
This buttery, milky sauce is straight up traditional white sauce.
To vegan-ize this classic, we just need to make a couple simple swaps.
The first being vegan butter for traditional butter.
I personally am a big fan of Earth Balance or Miyoko’s. Earth Balance is usually easier to find, but Miyoko’s is slowly but surely catching up – I most recently saw it at my local Ralph’s.
The next swap we’re going to make is non-dairy milk for traditional milk.
Another easy switch to make.
I usually stick with soy milk for this recipe since I think nut milks can come through too sweet, but use what tastes best to you.
And with a just a few other staple ingredients – flour, salt & pepper – your sauce will come together in just 10 minutes.
At this point, you can call it quits. You have officially made a bechamel sauce.
But, if you are looking to add another layer of flavor you still have lots of options.
Add in some pesto for a creamy herb-filled sauce.
Or stir in some pureed chilies for a spicy kick.
Whatever flavor you want your sauce to take on, this creamy white sauce is the perfect base.
Be sure to check back later this week to see how I use this sauce in a tasty baked pasta dish!
Simple Vegan Bechamel Sauce
- 3 tbsp vegan butter
- 2 tbsp flour
- 2 cups non-dairy milk warmed
- salt & pepper to taste
- pinch of nutmeg optional
- Melt butter in a sauce pan over medium heat. Add flour and whisk until thickened and bubbling, but not browned (approx. 2 minutes).
- Pour warm milk in the pan and continue to whisk until sauce is thickened (approx. 3 minutes).
- Add salt, pepper and nutmeg to the pan and stir to combine.
- Use immediately.*
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