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Vegan Bechamel - Vegan White Sauce
A rich and creamy white sauce made from a roux and vegan milk.
Course
condiment, sauce
Cuisine
French
Keyword
vegan Bechamel, vegan cream sauce, vegan white sauce
Prep Time
3
minutes
minutes
Cook Time
7
minutes
minutes
Total Time
10
minutes
minutes
Servings
8
Calories
44
kcal
Author
Monica Davis
Ingredients
1 1/4
cup
plain plant-based milk
(oat milk, soy milk, or Ripple are all great choices)
2
tablespoons
vegan butter
or neutral-flavored oil
2
tablespoons
white flour
1/2
teaspoon
salt
or to taste
1
dash
nutmeg
(optional)
US Customary
-
Metric
Instructions
Heat 1 1/4 cup plant-based milk in a saucepan or in a glass measuring cup in the microwave until it is warm but not boiling.
Heat 2 tbsp vegan butter in another small saucepan until it melts then sprinkle with 2 tbsp of flour and stir until it gets bubbly
Slowly stir in the hot milk stirring constantly until the sauce is smooth and comes to a slow boil.
Add salt and any other seasonings that you wish to the sauce. (I love a dash of nutmeg in the basic white sauce.)
Notes
Use warm milk. This helps the roux dissolve into the milk better.
Add the milk slowly and stir constantly. This will make it super smooth and creamy.
Add a little more milk for a thinner sauce.
Add a little less milk for a thicker sauce.
Add 1 tablespoon of
nutritional yeast
to give it a cheesy flavor if desired.
Nutrition
Serving:
2
oz
|
Calories:
44
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Sodium:
477
mg
|
Potassium:
52
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
279
IU
|
Vitamin C:
3
mg
|
Calcium:
52
mg
|
Iron:
1
mg