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    Home » How To Vegan

    Vegan Bechamel with Oat Milk (White Sauce)

    Published: Jan 29, 2022 · Modified: Nov 18, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 5 Comments

    Jump to Recipe Print Recipe
    A pan of pasta with vegan bechamel sauce being drizzled over it.
    A pot of cheezy vegan bechamel sauce with a spoon showing how creamy it is.
    A pan of pasta with vegan bechamel sauce being drizzled over it.

    A good Vegan Bechamel sauce is one of those recipes that every cook should know how to do! This easy white sauce made is made with oat milk or other plant milk and is essential in any kitchen. It is perfect for drizzling over a pasta bake, adding loads of cheese to make Mac & Cheese or for creating lasagne or moussaka.

    The great thing about knowing the basic method to making a vegan bechamel sauce (also called a roux or white sauce), is you can then create so many other fantastic dishes with it. I have provided step-by-step instructions for the bechamel, as well as some easy flavour variations so you can use it everywhere!

    A pot of vegan white sauce with a spoon holding up the sauce and it dribbling down into the pot. this recipe

    I use this easy vegan bechamel sauce with oat milk as I prefer the creamy flavour and texture. It's a standard in my vegan kitchen! Whether it's making my favourite Vegan Mushroom & Kale Lasagne, or making a good old Vegan Cauliflower Cheese. This version is made without cashew nuts so is great for when you need a thrifty meal or to feed anyone with a nut allergy.

    Jump to:
    • 🥣 Ingredients
    • 👩‍🍳How-To
    • Top Tip:
    • 🌶Variations
    • 🥫Storage
    • ❓FAQ and Trouble Shooting
    • 🥧Serving Ideas
    • 📖 Recipe
    • 💬 Comments

    🥣 Ingredients

    The ingredients for this easy vegan bechamel sauce are pretty simple. I've outlined below what you will need for a basic vegan white cheese sauce, but head a bit further down the post for some other handy variations!

    • Flour - Simple white flour forms the base of this roux
    • Oil or Vegan Butter- You can choose to use olive oil or your favourite lightly flavoured oil, or use vegan butter.
    • Oat Milk/Unsweetened Soy Milk- I like to use oat milk in my bechamel sauce, however unsweetened soy milk or other creamy-style plant milk will also work well.
    • Nutritional Yeast - for a cheesy flavour sauce
    • Dijon Mustard- great for adding a little bit of tang and flavour.
    A spoon of cheesy bechamel sauce about to pour over an oven dish of pasta shells.

    👩‍🍳How-To

    Follow along for the perfect creamy delicious bechamel sauce.

    Heat the oil or melt butter over low heat.
    Gently toast the flour in the oil/butter.
    1. Over low heat, gently heat the oil or melt the butter.

    2. Add the flour and toast it in the oil.

    The flour mix should look gently browned.
    Whisk in the plant milk bit by bit.

    3. You want the flour to gently colour up. This ensures that the sauce doesn't taste of flour.

    4. Stirring constantly, whisk in the plant milk bit by bit.

    Add flavourings and whisk into the bechamel sauce.
    The vegan bechamel sauce should look thick and creamy.

    5. Add in any flavourings such as miso or nutritional yeast and whisk in. Add more plant milk if the sauce gets too thick.

    6. The sauce should be thick and creamy but pourable when finished.

    Top Tip:

    For a smooth and lump-free sauce, make sure to keep whisking while you slowly add in the oat milk. No one likes lumpy white sauce!

    🌶Variations

    • For classic bechamel /white sauce- Simmer the plant milk with a bay leaf and a grating of nutmeg before adding it into the sauce.
    • Cheese sauce- miso, dijon mustard and nutritional yeast.
    • Spicy cheesy sauce- miso, nutritional yeast and a few drops of your favourite hot sauce.

    🥫Storage

    The bechamel sauce will store for 3-4 days in an airtight container in the fridge. To reheat, put back in a pot and add some more plant milk. Stir until it is heated through and thick and creamy again.

    ❓FAQ and Trouble Shooting

    Can I use other flours for this vegan bechamel sauce?

    You can try with other flour, however I do not suggest it.

    My sauce tastes floury, why?

    You need to gently toast the flour in the oil or butter to remove the floury taste. Be sure to get it to gently brown before adding the plant milk.

    My bechamel is lumpy!

    To avoid lumpy sauce, be sure to keep whisking while you gently add in the plant milk. Having the milk room temperature will help keep the sauce lump free too.

    Can I make this vegan white sauce ahead of time?

    This sauce can be made ahead of time, however, it will need to be reheated, then whisked to avoid lumps.

    Can I freeze bechamel sauce?

    You can freeze the sauce. I often make pasta or lasagne with this sauce and freeze it in portions. If you want a lovely fresh runny bechamel however, it is best to make it fresh as needed.

    How much does this recipe yield?

    This recipe yields between 1 to 1 ½ cups of white sauce, depending on how runny you like it.

    Can I use oat milk to make bechamel sauce?

    Yes, I always use oat milk to make my bechamel sauce. You can also use unsweetened soy or other plant milk.

    Does this recipe have nuts in it?

    This is a vegan bechamel sauce without cashew nuts or other nuts.

    🥧Serving Ideas

    A basic bechamel or white sauce has so many fabulous applications! Just flavour it up as you need. Here are some of the ways I like to use it:

    1. Smokey Vegan Mushroom & Kale Lasagne
    2. Greek Inspired Vegan Moussaka
    3. Chickenless Pot Pies
    4. Or use with some lentil bolognese and add to giant pasta shells and bake like in the pictures!

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    A close up of the vegan bechamel sauce on a spoon showing the smooth saucy texture.

    Simple Vegan Bechamel Sauce

    Louise-Claire Cayzer
    A basic white sauce made with simple ingredients that is perfect for adding to casseroles, baked pasta and lasagnes.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course main
    Cuisine French, Vegan
    Servings 6 portions
    Calories 88 kcal

    Equipment

    • 1 Medium saucepan

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    Basic Recipe

    • 2 tablespoon plain flour
    • 2 tablespoon olive oil (or butter)
    • 236 ml (1 cups) plant milk
    • Salt & Pepper to taste (To keep the sauce a pretty white, use white pepper)

    Classic white sauce option

    • 1 bay leaf
    • ½ teaspoon nutmeg

    Cheese Sauce option

    • 1 tablespoon white miso
    • 1 tablespoon dijon mustard
    • 2 tablespoon nutritional yeast

    Instructions

    • Gently heat the oil or butter in a saucepan
    • Add the flour and toast in the butter until it gently bubbles and becomes slightly browned.
    • Bit by bit add in the plant milk and whisk. Keep whisking and adding the plant milk until you have a thickened white sauce.
    • Season to taste.

    For classic white sauce

    • Gently pre-heat the plant milk with a bay leaf. Whisk in as per the usual steps.
    • Sprinkle nutmeg in to taste.

    For Vegan Cheese Sauce

    • Once the bechamel sauce is thickening whisk in miso, mustard and nutritional yeast.
    • Taste and add more seasonings as you like.

    Notes

    This whole recipe yields about 1- 1 ½ cups sauce
    VARIATIONS
    • For classic bechamel /white sauce- Simmer the plant milk with a bay leaf and a grating of nutmeg before adding it into the sauce.
    • Cheese sauce- miso, dijon mustard and nutritional yeast.
    • Spicy cheesy sauce- miso, nutritional yeast and a few drops of your favourite hot sauce.
    STORAGE:
    The bechamel sauce will store for 3-4 days in an airtight container in the fridge. To reheat, put back in a pot and add some more plant milk. Stir until it is heated through and thick and creamy again.

    Nutrition

    Calories: 88kcalCarbohydrates: 8gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 127mgPotassium: 79mgFiber: 1gSugar: 3gVitamin A: 86IUVitamin C: 1mgCalcium: 60mgIron: 1mg
    Keyword Alfredo, bechamel, cheese sauce, White Sauce
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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    1. Natalie says

      February 03, 2022 at 7:15 pm

      5 stars
      Nice. I never knew you can make vegan bechamel. I'll save this for my lasagna recipe.

      Reply
    2. Tara says

      February 03, 2022 at 7:19 pm

      5 stars
      Such a wonderful addition to so many recipes! I love all the tips and troubleshooting notes you have included to help make it perfect.

      Reply
    3. Mindee Taylor says

      February 03, 2022 at 7:44 pm

      5 stars
      Such as easy sauce! So glad I found a vegan version!

      Reply
    4. Tayler Ross says

      February 03, 2022 at 8:02 pm

      5 stars
      I will definitely be making this bechamel sauce the next time my vegan friends are over for dinner. It looks amazing!

      Reply
    5. Kate says

      February 03, 2022 at 8:31 pm

      5 stars
      Such a great master recipe! Thank you for this. So useful for a wide variety of recipes.

      Reply

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