This vegan béchamel is unbelievably creamy — you won’t believe it’s dairy-free. No nuts or strange ingredients, just everyday storecupboard basics.
A classic white sauce is a kitchen essential and incredibly versatile. Use it in lasagne, pasta bakes, macaroni ‘cheese’, dauphinoise-style potatoes or vegetable gratins — the possibilities are endless.
This recipe is perfect for a Veganuary meal or anytime you want a comforting, dairy-free version of béchamel. It uses simple ingredients and makes an excellent base for a creamy vegan lasagne.
What you need to make vegan béchamel
Ingredients
Vegan block margarine — choose a block margarine rather than a tub; the lower water content makes a richer, more reliable sauce. Brands like Naturli Block or Flora Plant Butter work well.
Dairy-free milk — oat milk is my usual choice for sauces because its flavour most closely resembles dairy. Soya or nut milks also work; taste and adjust as you go.
Dairy-free cream — use a plant-based double cream or an oat cream for extra silkiness. Avoid coconut cream as it can overpower the sauce.
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Variations on vegan béchamel
You can easily adapt this sauce to add extra flavour. Try one of these ideas:
- Roasted garlic — roast a head of garlic until soft, then blend the sweet cloves into the sauce for a mellow, savoury depth.
- Vegan cheese — stir in a melting vegan cheese like Applewood-style or Violife Epic for an extra creamy, cheesy finish.
- Greens — add a handful of kale or spinach while cooking for a bright green version.
- Wholegrain mustard — a tablespoon in the blender adds tang and character.
- Dairy-free pesto — a spoonful of basil pesto gives a fragrant, herby twist.
- Lemon & fresh herbs — add lemon zest and chopped basil, parsley or thyme for a fresher note.
- Sun-dried tomato — a tablespoon of sun-dried tomato paste adds a Mediterranean punch.
For more quick plant-based ideas check out Kate Ford’s recipe collections and books for fast, flavourful vegan meals.
Free 4-Week Vegan Meal Plan
A structured meal plan makes transitioning to plant-based eating simpler and more satisfying. Consider downloading a four-week plan for inspiration and shopping guidance.
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Recipe
Vegan Béchamel Sauce
Kate Ford | The Veg Space
Ingredients
- 50 g vegan block margarine
- 50 g plain flour
- 1 litre dairy-free milk(oat, soya or nut milk)
- 75 ml dairy-free cream(soya or oat cream)
- salt and black pepper
- nutmeg, grated
Instructions
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Heat the vegan block margarine in a large saucepan. Add the flour and stir to form a smooth paste. Cook gently for 2–3 minutes to remove the raw flour taste.
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Gradually pour in the dairy-free milk a little at a time, whisking or stirring continuously to prevent lumps. Keep adding until all the milk is incorporated.
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Simmer gently for 4–5 minutes until the sauce is thick and glossy. Season well with salt and black pepper, tasting and adjusting to preference.
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Stir in the dairy-free cream and grate in a little nutmeg. Warm through, then use immediately in lasagne or other dishes, or cool and store in the fridge for a few days.
Nutrition
Calories: 152kcal
Carbohydrates: 24.6g
Protein: 4.1g
Fat: 3.9g
Let us know how it was! Mention @thevegspace or #thevegspace.
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