Quick & Easy Vegan Béchamel Sauce (Vegan White Sauce Ready in 15 Minutes!)

Vegan Béchamel is a 100% plant-based version of the famous white sauce made with milk, butter, and flour. Excellent for seasoning baked pasta, gratinated vegetables, and vegan casseroles, just like the classic recipe, it is characterized by its creamy, enveloping consistency. However, in this case, the dairy products are replaced with margarine and rice milk.

To serve, simply melt the vegetable shortening in a heavy-bottomed saucepan, then add the flour all at once, and toast the resulting roux until it turns a nice hazelnut brown. Then, slowly pour in the rice drink, a ladle at a time, whisking constantly, and let it thicken over medium-low heat. The result will be a white sauce with a neutral, delicate flavor, perfect for making tarts, lasagna, and other irresistible vegan-friendly dishes.

How to Make Vegan Béchamel Sauce

Step 1

Step 1

Collect the rice milk in a saucepan with a thick bottom and flavor with a grating of nutmeg; then place on the heat and bring almost to the boil.

Collect the rice milk in a saucepan with a thick bottom and flavor with a grating of nutmeg; then place on the heat and bring almost to the boil.

Step 2

Step 2

Melt the margarine in a separate saucepan.

Melt the margarine in a separate saucepan.

Step 3

Step 3

Then add the flour, all at once.

Then add the flour, all at once.

Step 4

Step 4

Let it cook, stirring continuously with a whisk, until you obtain a roux with a nice hazelnut color, then pour in a ladle of warm plant-based milk.

Let it cook, stirring continuously with a whisk, until you obtain a roux with a nice hazelnut color, then pour in a ladle of warm plant-based milk.

Step 5

Step 5

Continue adding the rice milk, always stirring, until all the liquid is used up.

Continue adding the rice milk, always stirring, until all the liquid is used up.

Step 6

Step 6

Season with salt and pepper and continue cooking for 5-6 minutes, or until the béchamel sauce has the right consistency.

Season with salt and pepper and continue cooking for 5-6 minutes, or until the béchamel sauce has the right consistency.

Step 7

Step 7

Once ready, transfer the vegan béchamel sauce to a small bowl and sprinkle it with more nutmeg and use it, as desired, to enrich lasagna, baked pasta, flans and gratin vegetables.

Once ready, transfer the vegan béchamel sauce to a small bowl and sprinkle it with more nutmeg and use it, as desired, to enrich lasagna, baked pasta, flans and gratin vegetables.

Vegan Béchamel Variations

As an alternative to rice milk, you can choose oat, almond, or soy milk. You can omit the margarine and make your own vegan butter, or you can use a good, delicately flavored extra virgin olive oil as the fat. If, however, any of your guests are gluten intolerant, rice flour or a special gluten-free mix will suffice.

For a more fragrant result, we've added a pinch of grated nutmeg and freshly ground pepper, but you can leave them out if you prefer. For a colorful and aromatic variation, you can add curry powder or a pinch of turmeric.

Storage Instructions

Vegan béchamel sauce can be stored in the refrigerator, covered with plastic wrap, for up to 2 days. If needed, before using it, you can thin it over the heat with a splash of rice milk to restore the creamy, velvety texture of freshly made sauce.