Vegan Oat Milk Béchamel (White Sauce)

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

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

Cook Time 5

Total Time 10

Servings

Calories 69kcal

Author Sherri Hall

Equipment

Small Saucepan

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.

Video

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