Vegan Béchamel Sauce (Vegan White Sauce)

🧂 Ingredients

• 2 tablespoons vegan butter

  preferably a stick
• 3 tablespoons all-purpose flour

  or 1:1 gluten-free flour
• 1 ¼ cups plant-based milk

  divided! I used soy milk
• ¼ teaspoon salt

  or more to taste
• ⅛ teaspoon pepper

  or more to taste
• pinch of nutmeg

  optional

Instructions

• 1 Melt vegan butter over medium-low heat in a medium-sized saucepan.
• 2 Once the butter has melted, add in the all-purpose flour. Using a wooden spoon,
  mix together until a dough-like mixture has formed. Cook down for 1 minute.
• 3 Add in one third (just 100mL) of the cold plant-based milk and quickly mix,
  still with a wooden spoon. It should now resemble a thick paste.
• 4 Switching to a whisk, add in the second third (another 100 mL) of the cold
  plant-based milk and whisk vigorously for 30 seconds. There should be no lumps
  remaining and the sauce should fall through the whisk easily.
• 5 Add the last third (the last 100mL) of the cold plant-based milk, salt, pepper,
  and a pinch of nutmeg. Whisk until combined.
• 6 Serve as is over fresh pasta, in lasagna or as the base for vegan mac and
  cheese. Enjoy!
• 7 If desired, when adding the last third of milk and spices, feel free to whisk in
  vegan cheddar or parmesan cheese, or nutritional yeast, to turn this into a
  vegan cheese sauce.

Nutrition Info