Vegan Bechamel Sauce

Vegan Bechamel Sauce

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This is the vegan version of bechamel sauce, with soya milk instead of cow milk and oil replacing butter. Lighter and as tasty as the original, perfect for your lasagne, gratin or soufflé.


Makes: 1 litre bechamel sauce

  • 1 litre soy milk
  • 60g extra virgin olive oil
  • 60g plain flour
  • salt and white pepper, to taste
  • ground nutmeg, to taste

Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Warm up the soya milk in a small saucepan until it begins to boil.
  2. Meanwhile, place oil and flour in a saucepan on medium heat and cook for 5 minutes.
  3. Gradually pour in the soy milk and whisk to prevent lumps. Season with salt, pepper and nutmeg. Keep stirring, bring to the boil, then remove from heat and use or serve.


For a thicker sauce, add more flour, for a more liquid bechamel sauce add more soy milk.

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