Basic Vegan Béchamel Sauce
Basic Vegan Béchamel Sauce

This creamy basic vegan Béchamel is a tasty workhorse in the plant-based kitchen. Use it to whip up any number of dishes from lasagnas, to gratins, to veggie pot-pies, to mushroom bakes. Yum!


  1. In a medium saucepan, melt butter over medium heat. When butter is melted, using a wooden spoon, add in all the flour and stir until combined (see Ann’s Tips)
  2. Continue to cook the butter and flour mixture for about 2 minutes, or until it develops a slight nutty flavor
  3. While mixing with a whisk, begin to add the soy milk to the pan with the butter and flour mixture. Start with a slow pour and gradually speed up. Continue until all the milk is added
  4. Whisk the mixture every couple of minutes, making sure to get the bottom of the pan so the flour can’t burn. Be careful to never let the mixture boil
  5. After 8-10 minutes, the mixture will be thick enough to coat the back of a spoon. Add in the salt for seasoning and remove the mixture from the heat.


  • ¼ cup vegan butter
  • ¼ cup all purpose flour
  • 4 cups soy milk
  • 1 teaspoon salt or to taste

Nutritional Information


1120 cals


72 g

Saturated Fat

53 g

Polyunsaturated Fat

9 g

Monounsaturated Fat

4 g


85 g


39 g


7 g


35 g


2460 mg

*per serving

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Ann's Tips and Tricks

In step 1, before you add the flour, add a grate or two of freshly grated nutmeg to the melted butter and let it sizzle for 30 seconds. It will add a mellow flavor to your sauce.

If you don’t have a whisk, you can use a spoon to add in the milk . Stir vigorously and constantly to prevent lumps from forming.





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