This white sauce, known in French as béchamel, is my go-to base for casseroles and quick pasta dishes. It’s simple to make, but because it relies on only a few precise steps and measurements, it can easily go wrong the first few times. After many attempts I now make it by feel, but I certainly had my share of early disasters — and then more when I switched to a vegan version and experimented with substitutes for butter and milk.
This is a clear, step-by-step guide to a reliable vegan béchamel. It’s a versatile staple in any home cook’s repertoire: with just a few ingredients you can create a creamy sauce, a gratin topping, or a casserole base in minutes.
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Ingredients
-
6
tablespoon
vegan butter
or any oil you prefer -
4
tablespoon
flour -
500
ml
almond milk
Instructions
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Place the vegan butter in a heavy saucepan over medium heat and melt it completely. Add the flour and stir quickly until combined. Keep stirring and cook the butter-and-flour mixture for a few minutes. It will dry slightly and resemble a soft dough, as shown in the pictures.
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Avoid letting the mixture brown — you want the flour cooked through, not fried. A pale roux keeps the sauce smooth and neutral in flavor.
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Add the almond milk a few tablespoons at a time, stirring vigorously after each addition to soften and incorporate the doughy mass. Gradually add the liquid and stir until the mixture is smooth and even.
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Do not pour all the milk in at once — that will create lumps. Take your time and blend the liquid in slowly for a silky result.
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You’ll end up with a thick, creamy sauce made from flour, vegan butter, and almond milk. For a thinner sauce, add more milk; for a thicker sauce, use less next time. Season to taste with salt, pepper, nutmeg, or any herbs and spices that complement your dish.
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