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vegan white sauce

Easy Vegan White Sauce (Bechamel)


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5 from 2 reviews

  • Author: Alexandre Valente
  • Total Time: 25 minutes
  • Yield: 3 1x
  • Diet: Vegan

Description

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.


Ingredients

Units Scale
  • 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

  1. Sauté chopped onions, bay leaf, and thyme in olive oil for about 2 to 3 minutes until transparent.
  2. 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.
  3. 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.
  4. Add salt, black pepper, and nutmeg. Adjust seasonings as needed.
  5. Blend the mixture for a more homogenous texture and powerful flavor.

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. 
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Sauce, Topping
  • Cuisine: French