Vegan Béchamel Sauce: the recipe for the white sauce without butter and without milk

Vegan béchamel is a creamy white sauce you can use as smooth base for any pasta or creamy dish. It is the variant without butter and without milk of the popular white sauce. It is an easy recipe perfect for lactose intolerant people, who follow a vegan diet or for who simply want a lighter sauce.

Vegan béchamel is made of all-purpose flour, extra virgin olive oil and a non-dairy milk, then is flavored with a pinch of nutmeg to add a fragrant note. It will surely win you over for its creaminess and versatility, without making you regret the traditional recipe.

The vegan bechamel can easily replace the classic béchamel in all those flavorful recipe in which it is the protagonist, from lasagna to dishes au gratin. Super easy to make, simply make a roux without milk, but with extra virgin olive oil and flour, then dilute it with the hot vegetable drink and finally let it thicken on the heat, stirring constantly. With these quantities you will get about 700 milliliters of béchamel.

So let’s find out how to make vegan béchamel sauce by following our step-by-step procedure and tips.

Tips for making the Best Vegan White Sauce

For a great result, choose a non-dairy drink that does not contain added sugars such as soy, cashew or almond milk because of their neutral flavor.

For a vegan béchamel sauce that is gluten-free too, you can replace the all-purpose flour with rice flour.

Use a delicate extra virgin olive oil or, alternatively, a light seed oil.

If you don't have flour on hand, you can replace it with cornstarch.

How to store Vegan Béchamel

The vegan béchamel should be stored in the refrigerator, tightly closed in an airtight container, for a maximum of 2 days. Freezing is not recommended.

How to make Vegan Béchamel Sauce

Pour the extra virgin olive oil into a saucepan.

Add the flour.

Mix carefully.

You will need to obtain a smooth and lump-free mixture.

Meanwhile, heat the milk in a separate saucepan.

Put the saucepan with the extra virgin olive oil and flour on the heat, then cook until the roux has thickened.

Mix with hot milk.

Mix well and cook until thickened.

Season with salt.

Also flavor with a pinch of nutmeg.

Your béchamel is ready to be used.