Easy Vegan White Sauce (Bechamel)

Alexandre Valente

Learn how to quickly make a creamy and rich vegan white sauce that will serve as the perfect base for your lasagna, or as a topping for your favorite pasta dish.

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Prep Time 5

Cook Time 20

Total Time 25

Course Sauce, Topping

Cuisine French

Servings bowl

Equipment

1 Blender (affiliate link)

Ingredients

3 tbsps olive oil
1/2 onion thinly chopped
1 bay leaf
1 sprig of thyme
2 tbsps wheat flour
2 cups unsweetened soy milk
1/2 tsp salt
ground black pepper to taste
ground nutmeg to taste

Instructions

Sauté chopped onions, bay leaf, and thyme in olive oil for about 2 to 3 minutes until transparent.
Remove the bay leaf and thyme and add the wheat flour and mix well. Cook, over medium heat, for about 2 minutes, stirring constantly. Be careful not to let it burn.
Add unsweetened soy milk. Mix together with a whisk, and lower the heat when it comes to a boil. Continue cooking, frequently stirring so as not to clump, for about 10 to 15 minutes or until you get the desired texture.
Add salt, black pepper, and nutmeg. Adjust seasonings as needed.
Blend the mixture for a more homogenous texture and powerful flavor.

Video

Notes

Because of the onions, the sauce doesn’t come out as homogenous as you would expect from a white sauce. If you want a more homogenous sauce, you can blend it. I actually prefer blended because it's more sauce-like and it better incorporates the onions' flavor into the sauce.
If you want to make this a gluten-free recipe, swap wheat flour with rice flour.
If you’ve got any bechamel leftover, you can store it in the fridge for 3-4 days, or you can store it in the freezer for up to 4 months.

Keyword vegan béchamel sauce, vegan white sauce