Vegan Oat Milk Béchamel (White Sauce)
This Vegan Oat Milk Bechamel is thick, creamy, buttery, and delicious! It's ready in 10 minutes and made with 4 simple ingredients! Perfect for vegan white pizza, vegan mac and cheese, lasagna, and beyond!
Ingredients
- 2 tablespoon vegan butter or olive oil
- 2 tablespoon flour of choice (all-purpose, gluten-free all-purpose, cornstarch, rice flour, etc.)
- 1 cup oat milk (I use Oatly))
- ¼ teaspoon sea salt
- Pinch of ground black pepper
- 1 teaspoon nutritional yeast (optional)
Instructions
- In a medium saucepan or a rimmed pan, melt butter over medium-low heat. Add flour and using a whisk, mix until a paste is formed.2 tablespoon vegan butter or olive oil, 2 tablespoon flour of choice
- Slowly pour the oat milk, while whisking constantly to prevent clumps. Then, add salt, black pepper, and nutritional yeast (optional).1 cup oat milk, ¼ teaspoon sea salt, Pinch of ground black pepper, 1 teaspoon nutritional yeast
- Stir and bring the sauce to a gentle simmer. Cook for 5-7 minutes over medium-low heat, stirring often, or until the oat milk bechamel thickens and coats the back of a wooden spoon. Keep in mind that the sauce will thicken further as it cools.
Notes
- Make the roux on low heat. If you burn the roux (the flour and butter mixture), there is no going back, so make sure not to cook it on high heat.
- When adding the milk, whisking constantly. This will ensure that no big clumps of flour will remain and that the sauce will turn out smooth and creamy!
- Simmer on low heat, but don't boil! The sauce can burn VERY easily, so make sure to cook it on low heat.
- Don't walk away from the stove! This recipe is super easy to make but it requires your full attention. You need to stay next to the stovetop and whisk often, to make sure your sauce it's burning.
- Use it immediately or cover it with plastic wrap. This will prevent the sauce from forming a skin on the top.
Storage
- Fridge: Let it cool to room temperature, then transfer it to an airtight container and store it in the fridge for up to 5-6 days.
- Freezer: Let it cool to room temperature, then transfer to an airtight container and freeze it for up to 6 months. Let thaw overnight in the fridge, or for a few hours on the counter. before using it in a recipe.
Nutrition
Serving: 2tablespoonsCalories: 50kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 145mgPotassium: 66mgSugar: 1gVitamin A: 56IUCalcium: 61mg
Tried this recipe?Let us know how it was!