Vegan white sauce, also known as bechamel sauce. Basic 3 ingredient recipe that you can expand on with different flavorings. Creamy and delicious.
So your basic vegan white sauce has a lot of uses. It’s the basic recipe that with a few additions can turn into a vegan cheese sauce.
Also called a bechamel sauce, this is the white sauce you can use in lasagnas and other dishes that require a white sauce.
It’s usually made with butter, flour and dairy milk. Sometimes oil, flour and dairy milk.
Since this is the vegan version, of course the dairy milk is replaced with plant based milk. Too easy really!
In this case I used soy milk but any plant based milk of your choice will do the trick.
I tried a version using vegan butter and the butter flavor was pretty strong.
I wasn’t a huge fan but I liked it more than Jaye who thought it was disgusting. He was all like: ‘aarrgggg butter sauce, I just ate a heap of butter in a sauce!’
Well, needless to say, he didn’t! It was just a little butter in a lot of sauce, but whatevs.
So the next time I made it with olive oil and I thought it tasted heaps better, and Jaye agreed.
In fact this one was so delicious that we’ve made it a lot since then.
And I used it in a lasagna dish that came out beautifully.
I think you are going to fall in love with this vegan white sauce! It is:
- Creamy
- Smooth
- Versatile
- 3-Ingredients
- Simple
This creamy dreamy white sauce is like a blank canvas that you can add any flavorings to that you choose, like garlic or herbs or whatever you desire!
The basic recipe is just 3 ingredients, and after that it’s up to you how you flavor it.
We’ve just gone with some sea salt and black pepper, but fresh herbs would be great, dried herbs, garlic spice, chilli, mustard, whatever you’re in the mood for.
More vegan sauces!
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Vegan White Sauce (Bechamel)
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 15 mins
- Yield: ~2 cups
Description
3-ingredient vegan white sauce recipe. Also called bechamel sauce, this simple sauce is creamy, wholesome and delicious and can be used whenever you need a white sauce.
Ingredients
Basic White Sauce:
- 3 Tbsp Olive Oil
- 2 Tbsp All Purpose Flour
- 2 Cups (480ml) Soy Milk (or other non-dairy milk)
Spices to taste:
Instructions
- Add the oil to a pot on the stove and heat it at medium to high heat.
- As the oil heats, add the flour and stir or whisk vigorously.
- Add the soy milk all at once and continue to stir and whisk (you can alternate between a wooden spoon and a whisk) and allow the sauce to gradually thicken.
- You will usually get to the right thickness after it has reached boiling point and boiled for a few minutes.
- When you’ve reached the desired thickness (keep in mind that the sauce will continue to thicken as it cools), remove from the heat and add any spices you choose, such as some salt and black pepper or garlic spice or whatever you choose.
Notes
*If you double this recipe, then just a note that the way to double it is that the flour must always be one less than the oil. So doubling this recipe would mean you use 6 Tbsp of olive oil and 5 Tbsp of flour.
- Category: How To, Savory
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1/2 Cup (~1/4 of the recipe)
- Calories: 153
- Sugar: 3g
- Sodium: 98mg
- Fat: 12g
- Saturated Fat: 1.6g
- Carbohydrates: 6.3g
- Fiber: 0.6g
- Protein: 3.9g
Keywords: vegan white sauce, vegan bechamel sauce
Really easy and quick to make. I added yeast flakes and liquid smoke for a smokey cheese flavour. He said it’s his new favourite dish! 😆
★★★★★
So psyched to have found your lovely page! Well done, my friend! I can’t wait to try (everything here, but first, this one, right here!
Hope it turns out as perfect as yours!
Thank you, for spreading the love…And inspiration, and nutrition!
Be well. <3
★★★★★
Awesome! Hope you enjoy the recipe Minerva. 🙂
I made too much so saved what was left for 48 hrs and added micro chopped onion cooked for just a couple of minutes- result – delicious on veg.
★★★★★
I am going to make this now to go on my Sunday vegetables
Hi! Could I use rice flour? Or any gluten free flour? Thanks.
Not sure about rice flour, but a gluten free all purpose blend works well.
It does! I tried it with rice. 🙂
So I use plain plant base or can I use the one with vanilla? I’m assuming plain. But I just want to clarify.
Definitely plain!
This was perfect! It came out with a lovely texture. I added about a teaspoon of nutritional yeast, some salt, black pepper, ground nutmeg and about 1/4 teaspoon of garlic powder as the flavoring. It was very good. Thanks for sharing this recipe and the technique.
★★★★★
You’re welcome Diana, so glad it worked out well!
Tried this today and it turned out great! Added it to a tomato base for a creamy pasta sauce with some black pepper, salt, garlic powder and oregano.. yum!
★★★★★
Awesome! Thanks Mendy!
Thanks so much!
I used hemp milk (it’s horrible in everything except porridge, lol) and poured a bit at a time whilst stirring & whisking. With a bit of extra salt, it turned out absolutely wonderful.
Added some shallow fried mushrooms at the end. I bet this would be even better with soy milk or maybe even an unsweetened oat or nut milk.
A big ‘thank you’!
★★★★★
Wonderful! So happy you enjoyed it Sonny, thanks for sharing!
Hi! So, do you stir the whole time once milk is added?
Yes! 🙂