Easy Vegan Bechamel Sauce Recipe | Vegan Lasagna Sauce

By August 21, 2019Vegan Recipes

Looking for an easy vegan bechamel sauce recipe for lasagna or any pasta dish? You’ve come to the right website for delicious vegan recipes!VEGAN BECHAMEL SAUCEThis recipe is all about Easy & Creamy Bechamel Sauce that’s perfect for vegans, vegetarians or dairy-free allergies!

It may sound fancy but this Vegan Bechamel Sauce is comparable to the traditional French sauce made with a butter, flour and milk base.

Bechamel sauce is often the base that holds together dishes like mac and cheese, lasagna, gratins, and more. This vegan version is just as rich and creamy!

My bechamel sauce is perfect for my vegan lasagna recipe, but also great to use on anything your vegan heart desires (like pasta dishes).

Feel free to share & print my recipe below to make your own Vegan Bechamel Sauce recipe! Or you can watch me on YouTube show you how to make it!

Vegan LasagnaRelated Recipe: Vegan Lasagna

Hi, I’m Candice & welcome to The Edgy Veg! Where I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals.

How To Make: Vegan Bechamel Sauce

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If you want to view or print the recipe card, just scroll down for the full list of ingredients & simple instructions on how to make this Vegan Bechamel Sauce. 

It’s quite easy to veganized Bechamel Sauce with a few simple swaps to maintain the flavour and creaminess with the following vegan recipe.

INGREDIENTS FOR EASY VEGAN BECHAMEL SAUCE RECIPE

Optional: 1 cup fresh shredded parmesan or 3 tbsp nutritional yeastBechamel Sauce Recipe

INSTRUCTIONS FOR EASY VEGAN BECHAMEL SAUCE RECIPE

To start making my bechamel sauce, you’ll want to melt vegan butter in a medium pot over medium heat. Then, whisk in flour. You should begin to have a thick paste. Continue to cook, whisking constantly for 2 minutes to cook out the flour flavour.

Reduce heat to low and slowly whisk in 1 cup soy milk until well combined. Add the onion powder, salt, and nutmeg. Add remaining soy milk, 1 cup at a time, whisking constantly until the sauce is free of lumps. Then, increase heat back to medium and continue whisking sauce until it thickens, about 5 mins.

If you are using vegan parmesan or nutritional yeast (optional), add it in now, remove from heat, and whisk until melted. Taste & season with salt and pepper.

Voila! A Creamy Vegan Bechamel Sauce!

NOTES: If you want a thicker bechamel, whisk together 1 tbsp cornstarch with 1 tbsp water and add to the boiling bechamel, whisking constantly until thickened.

If you want more vegan recipes, click here for my newest recipes.Easy Vegan Bechamel Sauce RecipeRelated Recipe: Creamy Mushroom Pasta

Recipe for Easy Vegan Bechamel Sauce

5.0 from 2 reviews
Easy Vegan Bechamel Sauce Recipe For Vegan Lasagna
 
Cook time
Total time
 
Bechamel sauce is often the base that holds together dishes like mac and cheese, lasagna, gratins, and more. This vegan version is just as rich and creamy!
Author:
Recipe type: Sauce
Cuisine: French
Serves: 4 cups
Ingredients
Instructions
  1. In a medium pot, melt vegan butter over medium heat.
  2. Whisk in flour. You should have a thick paste.
  3. Cook, whisking constantly for 2 minutes to cook out the flour flavour.
  4. Reduce heat to low and slowly whisk in 1 cup soy milk until well combined.
  5. Add onion powder, salt, and nutmeg.
  6. Add the remaining soy milk, 1 cup at a time, whisking constantly until the sauce is free of lumps.
  7. Increase heat to medium and continue whisking sauce until it thickens, about 5 mins.
  8. If you are using vegan parmesan or nutritional yeast, add it in now, remove from heat, and whisk until melted.
  9. Taste & season with salt and pepper.
  10. If you want a thicker bechamel, whisk together 1 tbsp cornstarch with 1 tbsp water and add to the boiling bechamel, whisking constantly until thickened.

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You guys must try this easy vegan bechamel sauce & let me know what you think! Once you try it, come back and leave me a comment below with your feedback and star rating! If you make this, let me see on social! Tag @edgyveg on your photo & add the hashtag #theedgyveg in your caption so I don’t miss it!

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16 Comments

  • Rebekah says:

    Can’t wait to try this – should I use unsweetened soymilk, or plain for the bechamel?

    • EdgyVeg says:

      I use unsweetened soy milk for all of my recipes unless I say otherwise. You want to make sure the milk is as neutral as possible

  • Michelle says:

    I made this with oat milk and it was DELICIOUS!

  • Regina says:

    Can I use cashew milk or will it taste very different?

    • EdgyVeg says:

      I always use soy milk in this recipe but cashew milk should have a similar result. Please let us know how it goes!

  • Marie Dore says:

    Wow! I always loved Bechamel sauce, and this is just perfect. I woudl say it’s even better than the non vegan one I use to make! It took me a long time to obtain a thick sauce, but I think it’s because the soy milk here in Germany must be different than in Canada! THANKS

  • Dan says:

    my wife has made this sauce with Candice’s vegan lasagna and I must say, I can’t tell the difference between my wife’s non-vegan lasagna and this plant-based version. It’s so delicious and I’m surprised that there isn’t a lot of 5 star reviews becuase this is 10 stars worthy!

  • Silvia says:

    Can I use bleached flour instead? What’s the difference and will it change the the recipe?

    • EdgyVeg says:

      You can use any flour you have on hand, I like to try to use unbleached flour because it is less processed but they should both yield the same result in the sauce!

  • Sadi says:

    I can’t drink soy milk and used coconut it did not thicken. If you can have soy stick to recipe

  • Wilma says:

    Hi is it ok to use almond milk instead of soy milk?

    • EdgyVeg says:

      If you want to use almond milk I would suggest adding a cornstarch slurry to thicken the sauce. Soy milk is best because it’s proteins make it super thick on its own.

    • Crystal Graham says:

      I used almond milk and did not care for the flavor at all. Usually almond milk works fine in recipes, but I didn’t like it for this particular sauce. I would use oat milk or soy milk if possible.

  • Kelly L Cogswell says:

    I just made this today. It is genuinely delicious!!!!

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