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    Home » Recipes » Dressings, Gravies and Sauces

    Vegan Béchamel Sauce

    Modified: Feb 7, 2023 by Addison LaBonte · This post may contain affiliate links · 6 Comments

    pin showing saucepan of sauce with a wooden spoon in it

    With just 3 main ingredients, you'll love how quick and easy it is to make this gluten-free and vegan Béchamel! This creamy white sauce is super versatile and perfect for using in Italian baked dishes, casseroles and more.

    Jump to Recipe
    overhead of saucepan of vegan bechamel with a wooden spoon in it and a kitchen towel behind it

    Béchamel.  

    Sounds so fancy when you say it out loud.

    And fancy means hard to make, right?

    But guess what? It’s not hard at all!

    In fact, it’s ridiculously easy to make!

    Jump to:
    • What is béchamel?
    • Ingredients you'll need
    • How to make vegan béchamel with oat milk - step by step
    • How to use this vegan white sauce
    • Frequently asked questions
    • More vegan sauces and gravies
    • Vegan Oat Milk Béchamel (White Sauce)
    sauce in saucepan with extra pepper added and a wooden spoon in it

    What is béchamel?

    This classic white sauce is actually one of the 5 French “mother” sauces, and can serve as a starting point for other sauces as well.

    It's a staple in not only French, but also, Italian cuisine.

    The Italian name for it is another fancy-sounding word, besciamella.

    Traditional béchamel, as fancy as it sounds, is actually a basic white sauce made with just 3 ingredients - butter, flour and milk.

    Many béchamel recipes often call for salt and pepper as well.

    Other seasonings can also be added depending on the dish you are using it for.

    holding wooden spoon with some sauce on it over the saucepan of the rest of it

    Ingredients you'll need

    In this béchamel recipe, we’re changing up tradition by going not only dairy-free, but also gluten-free.

    The 3 traditional ingredients have been swapped out with vegan butter, chickpea flour and oat milk. This recipe also calls for salt and pepper.

    I chose chickpea flour because it works extremely well as a thickener for sauces and gravies as demonstrated in this chickpea flour gravy, vegan pot pie and vegan green bean casserole.

    I chose oat milk because it has a creamy consistency similar to that of whole milk.

    Just be sure to use a full-fat oat milk as the light versions tend to be too thin.

    If needed, you'll also want to check the label to ensure the brand you are buying is certified gluten-free.

    My favorite brand to use is Oatly, which is certified gluten-free in the United States.

    overhead of saucepan of bechamel sauce with a wooden spoon to the left of it

    How to make vegan béchamel with oat milk - step by step

    Melt vegan butter in a saucepan over medium heat.

    melting vegan butter in a saucepan

    Once the butter is melted, whisk in chickpea flour to make a roux.

    Whisk until it resembles a thick paste and is golden in color.

    Any clumps will melt during cooking and whisking in the next steps. 

    Whisking in chickpea flour to the vegan butter to make a roux

    Whisk in oat milk, salt and pepper.

    Tip: The milk should either be at room temperature or warmed slightly, so that it can properly incorporate with the roux. If the milk is too cold, it will clump up the roux. If that happens though, it will "melt" back into the sauce as you whisk and cook.

    Oat milk, lemon juice, salt and pepper whisked in to the sauce

    Bring to a boil, whisking constantly.

    Once boiling, whisk continuously for 30 seconds and then remove from the heat.

    finished bechamel in saucepan with a whisk

    The sauce will continue to thicken as it sits off of the heat.

    Stir in more salt and pepper to taste, if desired.

    How to use this vegan white sauce

    This béchamel is great for using in Italian baked dishes such as lasagna, baked ziti, stuffed shells, manicotti and cannelloni.

    It's the perfect addition to our vegan lentil lasagna. 🙂

    baked lasagna in baking dish

    This sauce also makes a great starting point for a cheesy version...

    stirring mixture in the saucepan after vegan cheese has melted

    ...which is perfect for making a quick and easy vegan mac and cheese.

    sauce and pasta mixed together in the saucepan with a wooden spoon

    It also works well in casseroles, gratins, veggie bakes or even mixed with pasta or served on top of roasted vegetables.

    You can also try changing up the flavor by adding in some fresh lemon juice or garlic powder.

    Frequently asked questions

    How do you make a thinner béchamel sauce?

    To make the sauce thinner, you will need to use less chickpea flour when making the roux. Use ½ tablespoon less chickpea flour for a slightly thinner sauce or 1 tablespoon less chickpea flour for a very thin sauce.

    How do you make a thicker béchamel sauce?

    To make the sauce thicker, you will need to use more chickpea flour when making the roux. For a slightly thicker sauce, use ½ tablespoon more chickpea flour or for a very thick sauce, use 1 tablespoon more chickpea flour.

    How do you store béchamel sauce?

    The sauce can be stored in an airtight container in the refrigerator for 3-4 days.

    Can you freeze béchamel?

    Yes! Freeze in an airtight container or freezer bag for 2-3 months. Thaw completely in the refrigerator before using.

    How do you reheat béchamel?

    The sauce is best reheated in a saucepan on the stovetop over medium heat, whisking occasionally, until thoroughly warmed.

    More vegan sauces and gravies

    • Easy Pumpkin Tomato Sauce
    • Vegan Vodka Pasta Sauce
    • Vegan Cheese Sauce
    • Vegan Hollandaise Sauce
    close-up of holding wooden spoon with some sauce on it over the saucepan of the rest of it
    Print Recipe Pin Save RecipeSaved!
    5 from 11 votes

    Vegan Oat Milk Béchamel (White Sauce)

    With just 3 main ingredients, you'll love how quick and easy it is to make this gluten-free and vegan Béchamel! This creamy white sauce is super versatile and perfect for using in Italian baked dishes, casseroles and more.
    Course Sauce
    Cuisine French, Gluten-Free, Italian, Vegan
    Keyword bechamel, chickpea flour, dairy-free, gluten free, oat milk, vegan, white sauce
    Prep Time 5 minutes minutes
    Cook Time 5 minutes minutes
    Total Time 10 minutes minutes
    Servings 8
    Calories 69kcal
    Author Sireesha A.

    Ingredients

    • 2 tbsp. vegan butter
    • 2 ½ tbsp. chickpea flour (aka garbanzo bean flour)
    • 1 ½ cups plain, unsweetened oat milk, brought to room temperature or warmed but not boiling (ensure the brand you are using is certified GF if needed)
    • ½ tsp. fine sea salt or kosher salt, plus more to taste if desired
    • ⅛ tsp. freshly ground black pepper, plus more to taste if desired

    Instructions

    • Melt the butter in a 2-qt. or 3-qt. saucepan over medium heat.
    • Once the butter is melted (or oil is heated), whisk in the chickpea flour to make a roux. Whisk continuously for 1-2 minutes (it should resemble a smooth, but thick paste and be golden in color). Be careful not to burn. Any clumps will melt during cooking and whisking in the next steps.
    • Whisk in the oat milk, salt and pepper.
    • Bring to a boil, whisking constantly. Once boiling, whisk continuously for 30 seconds and then remove from heat. Sauce will continue to thicken as it sits off of the heat. Stir in more salt and pepper to taste, if desired.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Small Saucepan

    Notes

    Store unused sauce in an airtight container in the refrigerator for 3-4 days. It can also be frozen in an airtight container or freezer bag for 2-3 months. Thaw completely in the refrigerator before using. Sauce is best reheated on the stovetop over medium heat until warmed throughout.
    I prefer oat milk for this recipe, but I have tested it with plain, unsweetened soy milk which also works. I am not sure about the results with other plant-based milks. 
    If you are planning on making a white lasagna with béchamel as the only sauce, for an 8-12 oz. box of oven-ready lasagna noodles, you will need to triple this recipe and be sure to use a 3- or 4-qt. saucepan.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

    Nutrition

    Calories: 69kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Fiber: 1g

    This post originally appeared on Watch Learn Eat on November 4, 2019. It has been republished to reflect both recipe, photo and content revisions.

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    Reader Interactions

    Comments

      5 from 11 votes (9 ratings without comment)

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    1. Kim

      September 26, 2021 at 3:05 pm

      5 stars
      I'm not vegan but I don't like using dairy and this sauce turned out perfect! I added in 1-2 tablespoons of lemon juice. It went well with mash, veg and salmon ?

      Reply
      • Sherri Hall

        September 27, 2021 at 8:02 am

        Thanks so much, Kim! Sounds like a delicious meal! So happy you enjoyed it and I love adding lemon too! 🙂

        Reply
    2. Christie

      November 02, 2020 at 4:14 pm

      5 stars
      This sounds like one AMAZING vegan bechamel sauce! My husband and I want to try more dairy-free vegan sauces so this would be a perfect alternative!

      Reply
      • Sherri Hall

        November 05, 2020 at 8:58 am

        Thank you, Christie! Hope you enjoy it! 🙂

        Reply
    3. Henrik

      October 27, 2020 at 10:16 am

      This is not a bechamel. it might be an alternative for a bechamel, but it literally has none of the ingredients that make it one.

      Reply
      • Sherri Hall

        October 27, 2020 at 1:33 pm

        Hi Henrik! Thanks for stopping by! Since this recipe is both vegan and gluten-free, it is not a traditional bechamel which I noted above in the post. As I explained, a traditional bechamel contains all-purpose flour, milk and butter so to make a gluten-free and vegan version of it I used chickpea flour to replace the all-purpose flour, plant-based milk to replace the dairy milk and vegan butter to replace the dairy butter. This allows those who are gluten-free/dairy-free or gluten-free/vegan to be able to enjoy this type of sauce. Of course, if someone does not need the sauce to be gluten-free, they do not have to use a gluten-free recipe and if they are not vegan or able to have dairy products, they can make it with the dairy-based milk and butter.

        Reply

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    About Sireesha

    Hi There! I am the recipe developer, content writer, and owner of Watch Learn Eat. A lifelong foodie, I enjoy cooking, baking, traveling, and spending time with my two little twin daughters.

    Learn more about me

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