Easy Vegan Bechamel Sauce Recipe | Vegan Lasagna Sauce (2024)

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!This 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!

Related 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 SAUCERECIPE

Optional: 1 cup fresh shredded parmesan or 3 tbsp nutritional yeast

INSTRUCTIONS FOR EASY VEGAN BECHAMEL SAUCERECIPE

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 ground 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.Related Recipe: Creamy Mushroom Pasta

Recipe for Easy Vegan Bechamel Sauce

4.0 from 4 reviews

Easy Vegan Bechamel Sauce Recipe For Vegan Lasagna

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Cook time

9 mins

Total time

9 mins

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: The Edgy Veg

Recipe type: Sauce

Cuisine: French

Serves: 4 cups

Ingredients

¼ cup vegan butter/margarine (you could also use avocado or coconut oil)
¼ cup unbleached all-purpose flour
4 cups soy milk
¼ tsp onion powder
½ tsp salt
Pinch ground nutmeg
Optional: 1 cup freshshredded vegan parmesan or 3 tbsp nutritional yeast

Instructions

In a medium pot, melt vegan butter over medium heat.
Whisk in flour. You should have a thick paste.
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 onion powder, salt, and nutmeg.
Add the remaining soy milk, 1 cup at a time, whisking constantly until the sauce is free of lumps.
Increase heat to medium and continue whisking sauce until it thickens, about 5 mins.
If you are using vegan parmesan or nutritional yeast, add it in now, remove from heat, and whisk until melted.
Taste & season with salt and pepper.
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 @edgyvegon your photo & add the hashtag #theedgyveg in your caption so I don’t miss it!

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For more easy, delicious veganrecipes, check out the links below!

Best Vegan Lasagna
Vegan Creamy Mushroom Pasta
Creamy Corn Chowder Recipe
High Protein Vegan Ground Beef

Easy Vegan Bechamel Sauce Recipe | Vegan Lasagna Sauce (2024)

FAQs

What is the formula in making a bechamel sauce? ›

The basic ratio for a classic béchamel is 3 ounces of fat (butter, ghee, coconut oil) to 3 ounces of all-purpose flour for the roux. This ratio of roux will thicken up to a quart of milk, but you can use less milk for a thicker sauce, as we do below.

Read On ›

What are key things to remember when making a béchamel sauce? ›

How to make the perfect béchamel

According to the original recipe, the fat part (i.e. butter) and the flour must have equal weights.
Use a small pot with fairly high edges. ...
Melt the butter over medium heat. ...
The flour should be added all at once and mixed quickly using a hand whisk.

More items...

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Can you buy vegan white sauce for lasagne? ›

A Vegan White Sauce that doesn't compromise on flavour - pair with our Vegan Bolognese Sauce for a hearty lasagne. A smooth white sauce is the star of many Italian dishes.

Keep Reading ›

How do I substitute bechamel sauce? ›

White sauces

Cream cheese. With a lovely creamy texture, cream cheese is a great bechamel alternative, as it's stable and won't split. ...
Greek yoghurt. For a lighter lasagne, Greek yoghurt is the way to go. ...
Ricotta. Process fresh ricotta with a dash of water or milk until smooth and use in place of bechamel. ...
Thickened cream.

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What's the difference between white sauce and béchamel sauce? ›

The term “white sauce” is a more general term that is sometimes used to refer to any white-coloured sauce, while “béchamel sauce” specifically refers to the white sauce made from a roux and milk. However, the two terms are often used interchangeably. In most cases, they refer to the same sauce.

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Is Alfredo sauce the same as lasagne white sauce? ›

White sauce – also known as béchamel – is made with flour, milk, and butter. It's a basic sauce that can be used as a base for other sauces or as a topping for dishes like lasagna. Alfredo sauce, on the other hand, is made with butter, cream, and Parmesan cheese, and has a much richer flavour than white sauce.

Can I use Alfredo instead of béchamel? ›

That aside, the answer would be no, they are not the same. Bechamel is a white sauce usually made by creating a roux with butter and flour and adding milk to make a white sauce. So called “Alfredo sauce” is a mixture of butter and heavy cream to which grated parmigiano is added off the heat.

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What is the ratio of butter to flour to milk for a roux? ›

For a medium thickness, you'd use 2 tablespoons each of butter and flour to 1 cup milk. For a really thick sauce, you'd use 3 tablespoons each of butter and flour. The roux is actually the base of starch and fat that is cooked for a short time before the liquid is stirred in.

What is the proper formula for roux? ›

Roux takes just a few minutes to make. Whether you are making just enough for a single dish, or a batch to divide and freeze for later, the proportions of ingredients are the same: 1 part oil or fat and 1 part all-purpose flour, by weight. If you have a kitchen scale, this is easy to measure.

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What liquid and thickening agent is used for a béchamel? ›

Flour: All-purpose flour is the thickening agent in bechamel sauce. Combined with the melted butter, it forms a roux, which helps thicken the sauce and gives it that velvety consistency. Milk: Milk adds to the creaminess and helps bind the ingredients together.

Learn More ›

What are 3 derivatives of bechamel sauce? ›

Some of the Béchamel sauce derivatives are:

Mornay – White wine reduction, Gruyére cheese, and Parmesan.
Cheddar Cheese – Aged cheddar, freshly grated nutmeg.
Mustard – Cream, Dijon, and wholegrain mustard.
Soubise – White onions, butter, and tomato puree.
Nantua – Shrimp butter and heavy cream.