If you’re looking for a rich and creamy pasta sauce, this vegan bechamel is for you! To veganize this classic white sauce, just make a couple of tweaks. Simply swap butter with plant-based buttery sticks and use your favorite non-dairy milk alternative.
This creamy vegan sauce recipe is inspired by one of the French mother sauces. It’s quick and easy, taking just 20 minutes to whisk together. Start by creating a roux, then season the sauce, let thicken and serve. It makes a wonderful base sauce for lasagna or other dishes that require a white sauce.
Vegan Bechamel Ingredients
- Vegan butter-style sticks
- All-purpose flour
- Unsweetened refrigerated soy milk
- Nutritional yeast
- Salt
- Pepper
- Ground nutmeg
- Hot cooked pasta
Editor’s Note: Our Test Kitchen used Earth Balance vegan buttery sticks.
Directions
Step 1: Create a roux
In a small saucepan, melt vegan butter over medium heat. Stir in flour until smooth; gradually whisk in soy milk. Bring to a boil, stirring constantly.
Step 2: Season the sauce
Remove from heat. Stir in nutritional yeast, salt, pepper and nutmeg until smooth.
Step 3: Let thicken
Let the sauce rest 3 minutes or until thickened. Keep things simple and serve with your favorite pasta or use it for a rich white sauce lasagna when you’re hosting a big group.
Vegan Bechamel Tips
Can you make vegan bechamel sauce gluten-free?
To make vegan gluten-free bechamel sauce, simply replace the all-purpose flour with your favorite gluten free 1-to-1 flour.
How do you store vegan bechamel?
Store leftover vegan bechamel sauce in an airtight container in the refrigerator for three to five days. You can also store in the freezer for up to three months. The sauce is best reheated in a saucepan over medium heat, whisking occasionally, until warmed through. If the sauce is too thick, add non-dairy milk one tablespoon at a time.
