Name: VEGAN WHOLE WHEAT BÉCHAMEL SAUCE
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 500 ml soy milk; 40 grams extra virgin olive oil; 40 grams whole wheat flour; ½ tsp salt; ½ tsp nutmeg

Creamy, silky and milky - yet FREE from milk and butter.

Here is a delicious vegan and whole wheat béchamel sauce that takes app. 8 minutes to make and gets you ready for cooking lasagne, cauliflower gratins or any other type of pasta bake.

Let's cook!

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VEGAN WHOLE WHEAT BÉCHAMEL SAUCE

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Course: Sauce

Cuisine: French

Keyword: Dairy-free, Milk-free, Plant-Basics, Vegan

Servings: people

Calories: 720kcal

Cost: 2$ | 2€ | 2£

INGREDIENTS

Metric - US/UK

500 ml soy milk
40 grams extra virgin olive oil
40 grams whole wheat flour
½ tsp salt
½ tsp nutmeg

INSTRUCTIONS

In a pot, warm up the olive oil, add the flour, whisk and cook for about 2 minutes or until the mix starts to bubble (this is called roux).
Add hot milk to the roux and keep stirring with a whisk on medium heat for about 5 minutes, or until the sauce becomes creamy.
Add salt and nutmeg to taste.

Notes

You can store your vegan béchamel sauce in the fridge for 2 to 3 days, even though we recommend to always eat the sauce fresh, as it tastes much better.

During the cooling process your béchamel will become thicker. To make it thinner, just add some soy milk and warm it up again.

NUTRITION PER PORTION

We hope you liked this classic sauce, made vegan.

STEP BY STEP VIDEO RECIPE

VIDEO GUIDE FOR VEGAN BÉCHAMEL SAUCE

1: In a pot, warm up the olive oil, add the flour, whisk and cook for about 2 minutes or until the mix starts to bubble (this is called roux).

2: Add hot milk to the roux and keep stirring with a whisk on medium heat for about 5 minutes, or until the sauce becomes creamy.

SERVING SUGGESTIONS FOR VEGAN BÉCHAMEL SAUCE

You can use this versatile sauce to add flavour and creaminess to many recipes such as baked pasta dishes or baked vegetable dishes, or if you feel fancy why not try our vegan chickpea flour crêpes with sautéed mushroom and béchamel sauce filling! They are delish 🙂

CHANGES YOU CAN MAKE

If you want this sauce to be whiter and to have a smoother consistency, substitute all-purpose flour for the whole-wheat flour. The sauce won't be as heathy but it will look prettier.

STORAGE

You can store your béchamel sauce in the fridge for 2 to 3 days, even though we recommend to always eat the sauce fresh, as it tastes much better.

During the cooling process your béchamel will become thicker. To make it thinner gain, just add some soy milk and warm it up.

This recipe was adapted from "Non solo le torte di Anna".