Béchamel Sauce with Oat Milk (Vegan White Sauce)
Learn how to make this simple Béchamel Sauce with oat milk. A classic 3-ingredient vegan white sauce that is perfect for adding a creamy layer to lasagne or moussaka, and for making dairy free cheese sauce.
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Serves: 6 people (450ml)
Calories: 120kcal
Ingredients
- 40 g vegan butter (gluten free if required)
- 60 g plain flour* (see notes)
- 500 ml oat milk (at room temperature** (unsweetened), or gluten free alternative)
Equipment
- Non-Stick Saucepan
Instructions
- Melt the vegan butter in a large saucepan over medium heat until it starts to bubble.40 g vegan butter
- Once the butter has melted, add the flour and stir it into the melted butter using a whisk to create a ‘roux’ (a thick paste)***.60 g plain flour*
- Keep whisking for 2 minutes to cook off the flour.
- Add 1/3 of the dairy free milk and whisk it into the roux until it’s fully combined.500 ml oat milk
- Add the remaining milk and whisk until you have a smooth white sauce.
- Bring the white sauce to the boil and then reduce the heat to low.
- Stir frequently until the sauce has thickened (approximately 10-15 minutes).Note: If you’re using gluten free flour, it will likely thicken the sauce more quickly. All flours vary, but in our test it took just 5 minutes to thicken a white sauce that used gluten free flour.
- Once the white sauce has thickened, generously season with salt and pepper to taste.
- Remove the saucepan from the heat and use the sauce in your dish of choice.
Notes
Vegan / Dairy Free / Egg Free / Can be made Gluten Free and Wheat Free
Recipe inspired by: France
* You can use any white flour when creating a white sauce. You will obtain the best results from plain (all purpose) flour, however, you can also use bread flour or self raising (cake) flour. Please see the FAQs on the recipe blog for more details on substitutions and making this recipe gluten free.
** It’s important to use room temperature (or even slightly warmed) milk in this recipe. We advise against using cold milk as it can cause lumps in the sauce.
*** Creating a ‘roux’ by cooking the flour in melted butter for a couple of minutes before adding liquid, helps to prevent the flour from forming clumps when liquid is added. Using this method, and whisking the sauce continuously whilst the liquid is being added, will help to create a smooth bechamel.
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 120kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 83mg | Fiber: 1g | Sugar: 7g | Net Carbohydrates: 15g
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