How To's
Bechamel Sauce Recipe
Prep
5 minutes
Cook
20 minutes
Yield
1 large serving
A classic Bechamel Sauce Recipe can add a cheesy flavour to any recipe. It's super versatile and a classic sauce. I'm going to teach you how to make bechamel vegan!
Bechamel sauce is a white sauce that is so yummy and creamy. Famously used in French cuisine but expanded to basically using it on anything from mac’ n’ cheese to vegetables, bechamel is made with milk and flour. It’s super easy to make. However, how do you make bechamel vegan? Well, I got you with this dairy-free Bechamel Sauce Recipe coming your way!
❤️ Why You’ll Love This Bechamel Sauce Recipe
- Easy: This Bechamel Sauce Recipe is easy and quick to whip up. Have it ready in 20 minutes.
- Versatile: This recipe is incredibly versatile and can be used in many different ways (more on that below).
- Impressive: Bechamel just seems fancy. People will think you’re a real chef or something. 😉
🍲 Ingredients
Vegan Butter – Vegan butter is a non-dairy substitute for butter and is made with plant-based ingredients. If you aren’t following a plant-based diet, you can totally swap it in this Bechamel Sauce Recipe for regular butter.
Nutritional Yeast – Nutritional yeast is a great source of vitamins and minerals and a staple in the pantry for those who eat plant-based or vegetarian diets. It is a deactivated yeast that looks like little yellow flakes or powder and can be used in a multitude of recipes to achieve that creaminess or cheese flavor without the dairy products.
Nutmeg – A key ingredient that elevates this Bechamel Sauce Recipe from good to exceptional. I used Mountain Rose Herbs nutmeg because I trust their high-quality, sustainably grown spices. Using freshly grated whole nutmeg makes a noticeable difference in flavor compared to pre-ground options, adding that distinctive warmth and complexity that’s signature to classic bechamel.
👩🍳 How to Make This Bechamel Sauce Recipe
1. For the bechamel, melt your butter on low heat in a medium-sized pot. Once melted, add your flour, stir till a ball or more lumpy consistency appears. Add your nutritional yeast and stir more.
2. Now, slowly add your milk and whisk aggressively while cooking on medium-high heat (the whole process should take around 20 minutes). Stir till you’ve added all your milk and a silky smooth sauce comes together.
🪄 Tips and Tricks
- Ingredients: Use high-quality components, especially the nutmeg, for the best flavor.
- Equipment: A heavy-bottomed saucepan helps prevent sticking and burning.
- Technique: Whisk continuously and vigorously for that perfect silky smooth consistency.
- Consistency: If your sauce becomes too thick, thin it with a little more plant milk.
🗒 Variations
Make this Bechamel Sauce Recipe work for you with these variations:
- Milk: Any plant milk works, but unsweetened varieties with higher fat content (like oat or cashew) create the creamiest results.
- Flour: For gluten-free bechamel, use a 1:1 gluten-free flour blend.
- Spices: Add a pinch of white pepper or a bay leaf during cooking for different flavor profiles.
- Traditional Version: If you aren’t following a plant-based diet, you can make a regular version with whole milk, butter, and cheese.
🗒 Best served with
👝 How to Store Leftovers
Store leftover Bechamel Sauce in an airtight container for up to 3 days. When you’re ready to reuse it, heat it up slowly.
🤔 Common Questions
The one thing about bechamel is you cannot leave it on the stove. You have to stir the butter, stir the flour, whisk in the milk, and keep stirring/whisking until you have the right consistency. Otherwise, you’ll burn your bechamel.
So many things! Basically, anything that you’d use a creamy or cheese sauce on, such as macaroni and cheese, casseroles, vegetables, pot pies, the list goes on.
If your sauce’s consistency is not right, it could be caused by a big jump in temperature if you turned up/down your heat. It can also be caused by too much fat or liquid.
Lumps usually form when you add too much milk too quickly. Add the milk gradually, constantly whisking between additions to ensure a smooth sauce.
Once you’ve mastered the basic sauce, add roasted garlic, herbs like thyme or bay leaf, or even a splash of white wine for different flavor variations.
Nutmeg adds a subtle warmth and depth that balances the sauce’s richness. It’s a traditional ingredient in classic bechamel and makes a big difference in the final flavor profile.
Bechamel Sauce Recipe
Ingredients
For the Bechamel:
- 3 heaped tbsp. of vegan butter
- 3 tbsp. all-purpose flour
- 2 tbsp. nutritional yeast
- 2 1/2 cups almond milk
- season to taste
- 1/2 tsp Mountain Rose Herbs Nutmeg grated
Instructions
- For the bechamel, melt your butter on low heat in a medium-sized pot. Once melted, add your flour, stir till a ball or more lumpy consistency appears. Add your nutritional yeast and stir more.
- Now, slowly add your milk and whisk aggressively while cooking on medium-high heat (the whole proces should take around 20 minutes). Stir till you’ve added all your milk and a more silky smooth sauce comes together.
- Add the nutmeg and stir even more! At the last minute season to taste, remove from heat and set aside.
Video
Notes
Disclaimer: This post was sponsored by Mountain Rose Herbs.
Absolutely fun-tastic, this will be my new recipe, my kids loved it!
Hi Maria! I really love your website and often refer to it. Keep it up! This béchamel is great!
I used oat milk which turned out pretty damn good but I think the recipe would be just as good with almond milk.
Almond milk is always a wonderful substitute. I use it in many recipes!
I made this and it came out wonderful!! The consistency was perfect!
So amazing!!!
Do you have a metric conversion on your blog or have I missed it? Stay safe….
Hey Nina! I am so sorry we don’t but my app does, if that helps at all! I am working on doing this though 🙂
Absolutely delicious recipe! My husband and I finished everything in one sitting! Served with vegan meatballs over pasta. Next time I’ll add peas. Thanks for sharing!
This makes me so happy, thank you so much, Isabel!
Hello! Is it freeze-friendly? Easier to make a batch and freeze in ziplocks or in ice-cubes
Hello! Yes, it is, just freeze then simmer to bring bake to life!
Very tasty recipe! To make it suit my dietary needs I upped the butter and flour by an extra tablespoon. I added an extra tablespoon of nutritional yeast to balance the nuttiness of the quinoa flour. I will definitely be doing it again. Such a perfect balance of flavours that doesn’t take away from whatever other ingredients you’re using it with.
YESS!! This is amazing, thanks for letting me know. So glad you enjoyed this one, Jen!
My Greek sister-in-law & my brother lived in Calgary for 5 years with their little son, right near the Bow River&Independence Bridge. Wish they’d know you!
Thank you for sharing this! I’ve used your bechamel for other recipes and this is a good resource. So creamy and delicious.
It’s the perfect sauce for all occasions!