Vegan bechamel sauce, also called "white sauce", is often used as a base in dairy-free creamy soups, casseroles, and sauces. It's easy to make using a white roux and non-dairy milk.
Heat a skillet or pot over medium heat. Add butter. Once melted, sprinkle in flour.
Using a silicon whisk or wooden spoon, stir in a figure-eight motion to toast the flour. If the butter is browning too quickly, reduce the heat. It will take anywhere from 2 to 4 minutes to toast the flour enough to remove the raw flour flavor. It is ready when bubbly and lightly golden.
While whisking, start by pouring in just ½ cup of non-dairy milk to form a thick paste. Continue whisking while slowly pouring in the remaining liquid.
When the sauce starts simmering, reduce it to medium-low. The sauce should be bubbling very gently, with just a few bubbles rising to the surface at a time. Reduce heat further if too many bubbles are forming at a time.
Add salt and any other seasonings at this time. Continue simmering until the sauce is thick enough to coat the back of a spoon without dripping off. This will take 6-8 minutes. If it is taking too long to thicken, bump the heat up a small amount.
For a thinner sauce, add in ¼ cup milk at a time. For a thicker sauce, continue simmering. Store for up to 3 days in the fridge. Note that the sauce thickens up when cooled.
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Notes
Butter: Any style of vegan butter works. Oils like olive oil or avocado can also be used but will yield a slightly less rich sauce.
Milk: I prefer using soy milk because it creates a white sauce. Oat milk and cashew milk also work well but tend to create a gray-tinged sauce. This method also works with canned coconut milk.
Gluten-free option: Use a 1:1 gluten-free flour blend to make this gluten-free. I recommend Bob's Red Mill or King Arthur Flour.
This recipe is meant to be used as a base recipe. Increase flavor by adding black pepper, herbs, garlic, or other seasonings. For example, this method of cooking is used in my vegan sausage gravy, vegan mushroom gravy (vegetable broth is used in place of milk), and even in one pot pasta recipes.