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 in mac n’ cheese, to vegetables, bechamel is made with milk and flour. It’s super easy to make, however, what if you want to make a vegan version of this tasty, classic sauce? Well, I got you with this dairy-free recipe coming your way!
Why you’ll love this vegan bechamel sauce
Well I mean, I think everyone loves bechamel sauce, but if you needed some more convincing than here are just a few reasons:
- It’s very easy and quick to whip up
- It is incredibly versatile and can be used in many different ways (more on that below)
- Elevates your recipes
- It’s classy – people will think you’re a real chef or something 😉
Seriously though, I said it once, I’ll say it a million more times, this vegan bechamel sauce can be used on almost anything. Keep it in your back pocket as a go-to recipe, because I promise you’ll want to. You can use it in casserole dishes, pastas, lasagnas, sauces for vegetables, pies, veggie bakes, and the list goes on. The opportunities are endless with a good, classic sauce like this.
Nutmeg is your bechamel’s best friend
Yep, you heard me right. Nutmeg is a key ingredient in this vegan sauce recipe. I, of course, used my friends at Mountain Rose Herbs nutmeg because I trust that I’m going to get a high-quality spice whenever I use their products.
Mountain Rose Herbs is a grower, processor, distributor, and retailer of organic (and amazing) herbs, spices, teas, and even essential oils. All their products are sustainably grown and harvested ingredients. I trust that when I shop my spices from them that I’m getting spices made with care, versus mass-produced stuff without any flavour.
For this recipe, the use of nutmeg is critical for the flavour you’re going to want to achieve. Nutmeg is popular in baking recipes, but believe me when I say that it’s the perfect ingredient in this dairy-free sauce. I used the whole nutmeg in this recipe, so you’ll need a grater to grate it down for the sauce. I suggest their spice grater for this.
Tips for making the best sauce
A few key pointers to make sure that you mix up the best possible vegan bechamel are:
- To make sure you use good quality ingredients, seriously though, that nutmeg 😉
- Use a heavy-bottomed saucepan to help prevent sticking
- Whisk and whisk until your arms fall off – this will help you achieve that perfect silky smooth consistency
Other recipes you’ll love
If you’re looking for some vegan recipes to pair this sauce with, I got you, here’s some I suggest:
If you’re looking for another way to use this bechamel sauce, I have another post you’ll love that includes a brand new recipe and works perfectly with this sauce. It’s a Greek Pasta Dish. Nom nom nom! It celebrates my roots because I grew up eating it. Now I’ve made a yummy vegan version you’ll love.
This vegan bechamel sauce is dairy-free, easy to make, and is not loaded with cheese. However, you won’t know the difference because it’s so damn good.
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
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.
To make sure you use good quality ingredients, seriously though, that nutmeg 😉
Use a heavy-bottomed saucepan to help prevent sticking
Whisk and whisk until your arms fall off – this will help you achieve that perfect silky smooth consistency
I highly suggest doubling this serving size, the sauce is just that good!
Disclaimer: This post was sponsored by Mountain Rose Herbs.