Lemony Vegan Béchamel
Liven up your veggies or pasta with this tangy, Lemony Vegan Béchamel sauce! This creamy gluten-free white sauce is super simple to make in minutes with just a few ingredients.
- 2 tbsp. vegan butter (use soy-free and/or nut-free vegan butter if needed; sub olive oil if preferred)
- 3 tbsp. chickpea flour (aka garbanzo bean flour)
- 1 ½ cups plain, unsweetened oat milk, brought to room temperature or warmed but not hot or boiling (I used Oatly brand; ensure the brand you are using is certified GF if necessary)
- 3 tbsp. freshly squeezed lemon juice
- ¼ 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
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 until it resembles a thick paste and is golden in color. Be careful not to burn. Any clumps will melt during cooking and whisking.
Whisk in the milk, lemon juice, salt and pepper.
Bring to a boil, whisking constantly. Once boiling, whisk 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.
Store unused sauce in an airtight container in the refrigerator for up to 3 days. Sauce is best reheated on the stovetop.
I prefer oat milk for this recipe, but I have also tested it with plain, unsweetened soy milk which also works. I am not sure about the results with other plant-based milks.
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.
Calories: 73kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Fiber: 1g