This vegan béchamel is luxuriously creamy—you won’t believe it’s dairy-free. No nuts or odd ingredients, just everyday storecupboard basics.
A simple white sauce is a kitchen essential and incredibly versatile. Use this vegan béchamel in lasagne, pasta bakes, macaroni ‘cheese’, dauphinoise-style potatoes or vegetable gratins—the options are endless.
This recipe is a favourite for those moments when you want a rich, comforting dish without dairy. It works brilliantly layered in lasagne with a tomato or bean ragù, or stirred through pasta for a silky sauce. I often make a batch to keep in the freezer for quick dinners.
What you need to make your vegan béchamel sauce
Ingredients
Vegan block margarine — Use a good quality block margarine rather than a soft tub spread. Block margarines have less water, which yields a richer, more stable sauce. Brands such as Naturli Block or Flora Plant Butter work well.
Dairy-free milk — Oat milk is my go-to for sauces because it gives a neutral, creamy flavour close to dairy. Soya or nut milks will also work; choose whichever you prefer.
Dairy-free cream — Many supermarkets sell plant creams; a double-style plant cream (such as Elmlea Plant Double) makes the sauce extra luscious. Oat cream is a good alternative. Avoid strongly flavoured creams like coconut if you want a classic béchamel taste.
If you enjoy this recipe, please save it—sharing helps me keep creating free vegan recipes!
I love seeing your results—tag @thevegspace or use #thevegspace to show how your béchamel turned out.
Variations on your vegan béchamel
This sauce is a great base for flavour variations. Try any of the following to suit different dishes:
- Roasted garlic — Roast a whole head of garlic until soft, squeeze out the cloves and blend into the sauce for sweet, mellow garlic flavour.
- Vegan cheese — Stir in grated vegan cheese such as smoked Applewood-style or Violife Epic for a more cheesy béchamel. These melt well into the sauce.
- Greens — Add a handful of curly kale or spinach as the sauce heats for a vibrant green sauce.
- Wholegrain mustard — A tablespoon adds a pleasant tangy depth.
- Dairy-free pesto — Stir in a tablespoon of basil pesto for a bright, herby twist.
- Lemon and fresh herbs — Add lemon zest and chopped basil, parsley or thyme for freshness.
- Sun-dried tomato — A spoonful of sun-dried tomato paste lifts the sauce for Mediterranean-style bakes.
For more quick vegan ideas see my collection of simple recipes and meal suggestions.
Free 4-Week Vegan Meal Plan
If you haven’t tried a meal plan yet, a simple weekly plan can make vegan cooking easier and more varied.
If you liked that…
You might also enjoy these vegan recipes:
Please note that recipes and images are copyright protected. If you want to share this recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe. Thank you for your understanding.
📖 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
- salt and black pepper
- nutmeg
Instructions
-
Heat the vegan block margarine in a large saucepan. Add the plain flour, stir thoroughly and cook gently for 2–3 minutes to form a roux.
-
Gradually pour in the dairy-free milk a little at a time, whisking constantly to prevent lumps. Continue until all the milk is incorporated.
-
Simmer gently for 4–5 minutes, stirring, until the sauce is thick and glossy. Season with salt and black pepper, tasting and adjusting as needed.
-
Stir in the dairy-free cream and grate in a little nutmeg. Warm through, then serve or use in your lasagne or bake.
Nutrition
Calories: 152 kcal
Carbohydrates: 24.6 g
Protein: 4.1 g
Fat: 3.9 g
Let us know how it was! Mention @thevegspace or use #thevegspace.
.
.