This post may contain affiliate links. Please read our disclosure policy.
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.
Save this recipe for later
Watch the Video
Ingredients
For the Bechamel:
- 3 heaped tbsp. of vegan butter
- 3 tbsp. all-purpose flour
- 2 tbsp. nutritional yeast
- 2 ½ cups almond milk
- season to taste
- ½ tsp Mountain Rose Herbs Nutmeg, grated
Instructions
Start Cooking- 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.
Notes
Disclaimer: This post was sponsored by Mountain Rose Herbs.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
40 people are discussing this recipe.
Absolutely delicious! I tried it before I put the nutmeg in (as I was a bit skeptical) and it was so bland and yeasty. So I added the nutmeg and it blew my mind how it elevated the flavour! Thank you
Thanks, Jess!
Can I use another flour? Coconut or almond flour etc.
Yes you can! Use 2/3 the amount of flour as both almond and coconut flour absorb more liquid and thicken faster. Blend this really well so it does not become grainy! 🙂
Great recipe!! It may seem like it won’t work at first, but all bechamel requires a lot of whisking.
Thank you! You can even use a hand whisk or blender if you want it to be extra smooth!
Go-to bechamel sauce, wow Maria! I made this with oat milk and worked just fine, I use oat milk as my go-to for everything. I’m not sure if you have a recipe for homemade oats milk, but I would love to see your spin on it!
Thanks for the suggestion Rachel! I’ll look into it sometime. It’s fairly simple!
My family sure loved this last night. I will send my friends and family to your page, thank you for the great recipe. Thumbs up!
Thank you for your support Lilly!
So I used sprouted barley flour, and turned out just fine!
That’s great to hear!
I added turmeric, cumin and paprika then poured it over roasted potatoes! Delicious!
Sounds delicious! I’ll have to try it 🙂
This is so good! I added fresh basil, and parmesan as I’m not completely vegan, with a pot of spaghetti. TOP!
Yes! There are many plant-based cheeses that work great for this as well!
That was absolutely perfect, I made it with lasagna!
I have tried recipes before that were flavorless- but your recipe really has the right taste to it!
Flavour makes food a true experience! Thank you!