Plant-based Béchamel Sauce (oil-free)

A rich and flavorful classic white sauce made simple, full of flavor, and oil-free. An ideal choice for topping lasagna, fresh pasta, plant-based meatballs, moussaka, vegetables, baked or steamed potatoes, casserole dishes, buddha bowls, fresh biscuits, and more!

I love how versatile this Plant-based Béchamel Sauce truly is. There’s a reason Béchamel is considered the “mother” sauce.  

In its purest form, it consists of a roux, scalding milk or cream, nutmeg, salt and/or pepper. Scalding or boiling the milk was a method used to prevent the milk from souring.

So let’s chat about the basic foundation for this sauce – a white roux.  Just in case you didn’t know, there are four types of roux: white, blonde, brown and dark. They are all made the same way with equal parts of flour and fat.  The difference in color is a result of how long the flour mixture is cooked.

Though this is where my Plant-based Béchamel Sauce varies greatly from tradition. If you are trying to reduce the use of oil in your diet, you’ll be glad to know that you don’t need to use any fat in this sauce. In other words, there is an alternative to butter and oil.  Truly. If prepared the right way, you won’t miss the butter at all.  Pinky swear.

How is this possible?

We get away with omitting the fat by incorporating finely minced onions, bay leaves, nutritional yeast, and a pinch of nutmeg. The key is to cook the onions on a low heat with a little Umami Vegetable Broth.  This method creates incredible umami flavor and depth.

I also use white whole wheat flour instead of all-purpose white flour.  Feel free to use whatever flour you have in your pantry, including a high-quality gluten-free flour baking blend, if needed.  Please note that I have not used almond flour or coconut flour in this recipe and am not sure how it will behave or the quantities required.

And since this is a basic white sauce, you really should use an unflavored unsweetened non-dairy plant milk.  If you want a creamier milk, you can opt for canned coconut milk or even oat milk.  You can also make your own milk. For inspiration, try my Oat +Nut Milk.

I’d also like to note that you can use black pepper or white pepper, though white pepper is traditionally used in a Béchamel Sauce solely for visual appeal.

Now that we have covered the ingredients used, let’s get back to the method.

Once the onions have caramelized on low heat for about twenty minutes, you’re ready to make your Plant-based Béchamel Sauce.  Simply sprinkle the flour over the caramelized onions and whisk together.  Since we’re creating a white roux, it doesn’t take much time.

Now slowly pour in a small portion of the milk and whisk fully until smooth.  While whisking constantly, continue to pour in some milk, a little at a time until all the milk has been fully whisked in and the sauce is smooth. Don’t rush this process.  It usually takes about two or three minutes to fully incorporate the milk.  If you rush it, you may end up with lumps.

Stir in the bay leaf, pepper, and nutmeg and continue cooking the sauce until the sauce begins to simmer and thickens.  Then whisk in the nutritional yeast and salt, if using.  At this point, you should taste your Plant-based Béchamel Sauce.  If you think it needs a little more pepper, nutmeg, nutritional yeast, or salt, this is the time to whisk it in.

One final option is to stir in a little plant-based or vegan cheese, if desired.  This is an especially good idea if you’re tossing some pasta in this sauce or using it in lasagna.  If you’d like to make your own, you may want to check out my Vegan Mozzarella. We also enjoy using Violife or Follow Your Heart mozzarella or parmesan.

Speaking of which, this flavorful and versatile white sauce is ideal in so many different recipes. It’s a fantastic topping in moussaka, lasagna, casserole dishes, and buddha bowls.  It’s also delicious tossed with some fresh pasta, grains, plant-based meatballs or poured over vegetables, baked potatoes, fresh biscuits, and more!

The possibilities are endless!!

My favorite way to use this Plant-based Béchamel Sauce is as the final (top) layer in Plant-based Moussaka.  It’s also delicious tossed with fettuccini.

I love that this Plant-based Béchamel Sauce can be prepared ahead of time and refrigerate covered until ready to use.  If you are making this sauce ahead of time for later use, pour a thin layer of unsweetened plant milk over the sauce and store covered in the refrigerator for up to five days. This layer prevents a skin from forming on top.

I hope you enjoy this Plant-based Béchamel as much as I do.  

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Ingredients

• ½ cup onion, finely diced
• 3 cloves garlic, minced (1 Tbsp)
• 3 Tbsp Umami Vegetable Broth (or water or vegan butter)
• ⅓ cup flour*
• 3 cups unflavored unsweetened non-dairy milk**
• 1 bay leaf
• pinch of ground nutmeg
• ¼ tsp white or black pepper***
• salt to taste (optional)
• 2 Tbsp nutritional yeast

Instructions

1. In a large saucepan over medium-low heat, sauté the onions and garlic in 3 Tbsp vegetable broth over low heat (I use setting 2), adding in a little vegetable stock to prevent them from drying out or sticking, until the onions begin to caramelize, about 15-20 minutes.

1. Whisk the flour into the caramelized onions, and continue whisking for about a minute; then slowly whisk in the milk, a little at a time, until each addition is fully incorporated and the sauce very smooth, about 2-3 minutes.
2. Stir in the bay leaf, pepper, and nutmeg, stirring occasionally until it begins to simmer, about 5 minutes.

1. Remove and discard the bay leaf.
2. Continue to cook over medium heat, whisking until the sauce thickens and begins to simmer on a low boil, about 5-10 minutes.
3. Whisk in the nutritional yeast and salt, if using.  Remove from the heat.
4. Taste and adjust seasonings to taste.
5. If making ahead for later use, pour a thin layer of milk over the sauce and store covered in the refrigerator for up to five days. (The milk will help prevent a skin from forming on top of the sauce.)

Notes

* I use white whole wheat flour, but you may substitute almost any flour, including a high-quality gluten-free flour baking blend, if needed.

** This is a basic white sauce.  You really should use an unflavored unsweetened non-dairy plant milk.  If you want a creamier milk, you can use coconut milk or oat milk.  You can also make your own. For inspiration, try my Oat +Nut Milk.

*** Ground white pepper is fantastic in this white sauce, though you can use ground pepper just as well though it may detract from the look of this white sauce.

Feel free to add in ½ -1 cup plant-based cheese, if desired. If you’d like to make your own, try my Vegan Mozzarella. We also enjoy using Violife mozzarella or parmesan.

Plant-based Béchamel Sauce (oil-free)

Rachele (Pebbles and Toast)

A rich and flavorful classic white sauce made simple, full of flavor, and oil-free. An ideal choice for topping lasagna, fresh pasta, plant-based meatballs, moussaka, vegetables, baked or steamed potatoes, casserole dishes, buddha bowls, fresh biscuits, and more!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Sauces and Dips

Cuisine French, Vegan

Servings 3 cups

Equipment

• stovetop

Ingredients

  

• ½ cup onion finely diced
• 3 cloves garlic minced (1 Tbsp)
• 3 Tbsp Umami Vegetable Broth or water or vegan butter
• ⅓ cup flour*
• 3 cups unflavored unsweetened non-dairy milk**
• 1 bay leaf
• pinch of ground nutmeg
• ¼ tsp white or black pepper***
• salt to taste optional
• 2 Tbsp nutritional yeast

Instructions

 

• In a saucepan over medium-low heat, sauté the onions and garlic in 3 Tbsp vegetable broth over low heat (I use setting 2), adding in a little vegetable stock or butter to prevent them from drying out or sticking, until the onions begin to caramelize, about 15-20 minutes.
• Whisk the flour into the caramelized onions, and continue whisking for about a minute; then slowly whisk in the milk, a little at a time, until each addition is fully incorporated and the sauce very smooth, about 2-3 minutes.
• Continue to cook over medium heat, whisking until the sauce thickens and begins to simmer on a low boil, about 5-10 minutes.
• Stir in the bay leaf, pepper, and nutmeg, stirring occasionally until it begins to simmer, about 10 minutes.  Remove and discard the bay leaf.
• Whisk in the nutritional yeast and salt, if using. Remove from the heat.
• Taste and adjust seasonings to taste.
• If making ahead for later use, pour a thin layer of milk over the sauce and store covered in the refrigerator for up to five days. (The milk will help prevent a skin from forming on top of the sauce.)

Notes

* I use white whole wheat flour, but you may substitute almost any flour, including a high-quality gluten-free flour baking blend, if needed.
** This is a basic white sauce. You really should use an unflavored unsweetened non-dairy plant milk. If you want a creamier milk, you can use coconut milk or oat milk. You can also make your own. For inspiration, try my Oat +Nut Milk.
*** Ground white pepper is fantastic in this white sauce, though you can use ground pepper just as well though it may detract from the look of this white sauce.

Add in ½ -1 cup plant-based cheese, if desired.

Keyword Béchamel, oil-free, plant-based, sauce, vegan, white sauce, whole grain