Name: Vegan Bechamel Sauce (Roux with Soy Milk)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: ¼ cup vegan butter ((or margarine)); 3 tablespoons all-purpose flour; 2 ½ cups soy milk (, unsweetened); 1 teaspoon salt; ¼ teaspoon ground nutmeg; ¼ teaspoon black pepper ((or white pepper)); 2 tablespoons nutritional yeast; 2 tablespoons lemon juice

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5 from 5 votes. Leave a review!

This simple vegan bechamel sauce recipe is versatile and ideal to use on pasta, pizza or lasagna! Made from a roux with soy milk, vegan bechamel is a truly satisfying sauce with classic flavor.

In this recipe I also provide plenty of tasty options enhance the sauce and take its flavor to a higher level! Customize to your taste preferences and for whatever you’re using the bechamel for.

White plate with small piles of twirled linguine noodles is covered in a creamy white sauce and topped with a sprinkle of green herbs. A second plate, with a fork, pasta and sauce sits blurred behind it and further back, more blurred, is a black pan full of white sauce.

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Is Bechamel Sauce Vegan?

Bechamel is a classic roux-based milk sauce that’s used in many different recipes! As a milk sauce, it’s not traditionally vegan however it’s a simple sauce that’s easily veganized.

Roux is a butter and flour mixture that thickens sauces. It’s typically made with dairy butter but can easily be veganized by using vegan butter or oil. This, along with flour is the base of the sauce and creates a rich flavor that thickens the milk!

Instead of dairy milk, just use plant-based milk. Select an unsweetened, unflavored vegan milk for a neutral flavor that’ll work however you’re using the recipe. I prefer soy milk since it’s one of the creamiest plant-based milk options. Oat milk is my second choice, so use either if you have it on hand.

While this recipe can be made with almond milk, I find it quite thin (watery) and may not result in the creamiest bechamel sauce.

A wood spoon hovers over a large black pan. Thick vegan bechamel sauce pours from the spoon into the pan that is filled with the same sauce. A light brown towel is tied around the handle of the pan.

Ingredients to Make Soy Milk Bechamel

This is a simple recipe that can be kept classic or enhanced with any combination of flavors. For a classic vegan bechamel you’ll need:

Vegan butter: To make the roux, start with vegan butter or margarine. You can also use oil, but oil may flavor the sauce depending on what type you use (ex. olive oil has a stronger flavor). Fat is essential for flavor and richness and creates a perfect roux that will thicken the milk into an ultra creamy bechamel!
All purpose flour: Used to thicken the sauce, flour creates a smooth, velvety consistency!
Soy milk: While any type of plant-based milk can work in this recipe, I prefer soy milk since it has a nice creaminess. It’s neutral in flavor so the final product tastes more like a classic bechamel!
Salt: Enhance all the simple flavors in this sauce with some salt.
Ground nutmeg: To add some complexity into bechamel, ground nutmeg is essential. This is a classic spice used in bechamel sauces!
Black (or white) pepper: I keep black pepper on hand and it’s perfect to use for a boost of traditional flavor. If you’re concerned about keeping the sauce as white as possible, you can use ground white pepper (not a concern for me!).

If you’re looking for extra cheesy flavor, some nutritional yeast is a delicious add-in. Just note the sauce turns yellow (not a concern unless you want the sauce to be very white).

I also love the addition of lemon juice. This adds a burst of fresh acidity that perfectly compliments the heavier, creamy flavors of a bechamel.

See my list of additional flavorings below!

Two white plates topped with twirled pasta and covered with creamy vegan bechamel sauce and a light sprinkle of green herbs. Plate in the background partially blurred.

How to Make Dairy Free Bechamel Sauce

Bechamel (or any roux sauce) can seem intimidating to make but it’s really very simple!

Step 1: Prep Ingredients

It’s best to start this recipe with the ingredients measured and ready to stir in. Cooking happens quickly so have the butter, flour, soy milk and spices ready to go.

It’s best to warm your soy milk in a small pot over low heat since this helps keep the sauce smooth. If you don’t do this, there’s a chance of the sauce splitting (clumping) when you pour in cold milk. So, set yourself up for success by using warm soy milk!

Ingredients for a delicious vegan bechamel sauce, including butter, flour, soy milk, spices, nutritional yeast and lemon juice.

Step 2: Cook Sauce (Whisk)

In a medium sauce pot, melt the vegan butter over medium heat. Once your butter just starts to sizzle, add the flour and whisk together until there are no clumps.

Keep the butter-flour mixture (roux) cooking for 30-45 seconds after all the clumps are out, whisking the entire time.

The basis of a vegan roux sauce; melted vegan butter and flour is combined in a sauce pan and whisked over heat

At this point, slowly pour in your soy milk, whisking continuously. I like to pour in about ½ cup at a time, whisking until smooth, then slowly pouring in the next ½ cup.

The first ½ cup of milk will create a large clump that looks like dough. Whisk through this; you’ll end up with a liquid sauce consistency after you add the first full cup of milk.

A thick vegan roux sauce with some soy milk added. At this point it's still clumpy but beginning to soften and increase in volume

As you pour in more milk, the sauce will seemingly become quite thin. This is okay because once you add all the milk (slowly, while whisking continuously and vigorously) you’ll keep the sauce cooking for about 8-10 minutes until it’s nicely thickened.

I like to turn up the heat to medium-high once all the milk is in and whisk continuously until it’s thickened. Be patient; the sauce starts thin but will thicken with time and heat. Whisking prevents the sauce from burning and keeps everything smooth!

Vegan bechamel sauce thinned in a sauce pot with soy milk. It's taking a thinner consistency after st5arting as a thick roux

Step 3: Flavor and Serve

After your sauce is thick, reduce the heat to low and whisk in any spices (salt, pepper and nutmeg, plus nutritional yeast or other flavorings as desired).

Remove the sauce from heat and use over pasta, in lasagna or for pizza!

Spices to flavor the vegan bechamel sauce after getting dumped into the sauce pot. Includes salt, pepper and nutmeg

Easy Vegan Bechamel Tips and Variations

The best tips I have for making bechamel (or any roux-based sauce) are:

Warm the soy milk before using. This helps ensure your sauce doesn’t “split” when cooking.
Keep whisking, vigorously. It’s hard to pour milk and whisk at the same time, so pour in about ½ cup at a time, set down the milk, whisk until completely smooth, then slowly pour in the next ½ cup.
Be patient. After all the milk is added, your sauce will seem thin. It takes another 8-10 minutes of medium-high heat to thicken.

There’s plenty of delicious ways to add flavor to this simple sauce. In the recipe card below I recommend adding in nutritional yeast and lemon juice for a burst of freshness.

Some other tasty ingredients worth adding to vegan bechamel include:

Roasted garlic (or garlic powder)
Sauteed or caramelized onions
Vegan cheese shreds
Fresh or dry herbs (any combo you like!)

Top view of a large black pan filled with creamy and thick dairy free white sauce. A wood spoons rests in the sauce and the handle of the pan is wrapped in a light brown towel.

Refrigerate and Freeze Vegan Bechamel

You can refrigerate extra sauce in an airtight container or jar for up to a week, or freeze in a freezer safe container for up to 3 months. To thaw, let the sauce sit in the fridge overnight, then heat through in a small pot (while whisking!).

White plate filled with piles of twirled linguine noodles, topped with a creamy non-dairy white sauce and green herb sprinkle. A second plate sits behind the first and is slightly blurred. In the backgroun a black pan filled with white sauce and wood spoon sits blurred out.

If you make this recipe, please rate and comment below to help others benefit from your experience!

📖 Recipe

Close up of a plate with fettucine noodles covered in white sauce and parsley garnish.

Vegan Bechamel Sauce (Roux with Soy Milk)

This easy vegan bechamel sauce recipe starts with a simple roux, creating a dairy free alternative for a classic bechamel. Just add soy milk and whisk together for a thick, creamy and delicious sauce that’s completely versatile for use on pasta, pizza or lasagna!

5 from 5 votes. Leave a review!

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 185 kcal

Cuisine French-inspired, Vegan

Equipment

Ingredients

¼ cup vegan butter (or margarine)
3 tablespoons all-purpose flour
2 ½ cups soy milk , unsweetened
1 teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon black pepper (or white pepper)

Optional

2 tablespoons nutritional yeast
2 tablespoons lemon juice

Instructions

To start, gather and measure all your ingredients. You'll need to whisk for a while, so having everything ready to go is essential for great sauce!
¼ cup vegan butter, 3 tablespoons all-purpose flour, 2 ½ cups soy milk, 1 teaspoon salt, ¼ teaspoon ground nutmeg, ¼ teaspoon black pepper, 2 tablespoons nutritional yeast, 2 tablespoons lemon juice
Melt vegan butter in a medium sauce pot over medium heat.
¼ cup vegan butter
Once the butter starts to sizzle (bubble), add all-purpose flour and whisk until combined – make sure there are no clumps of flour.
3 tablespoons all-purpose flour
Cook the butter-flour mixture for 30-45 seconds.
Next, slowly pour in soy milk, whisking continuously. Add about ½ cup at a time and whisk vigorously until the mixture is completely smooth. Continue until all the milk is incorporated.
2 ½ cups soy milk
Turn up the heat to medium-high and whisk your sauce for 5-8 minutes, until it’s thick and sticking to the edges of the pot and whisk.
When your sauce is thick, turn the heat to low and whisk in salt, ground nutmeg and ground black pepper. If using, whisk in nutritional yeast and/ or lemon juice.
1 teaspoon salt, ¼ teaspoon ground nutmeg, ¼ teaspoon black pepper, 2 tablespoons nutritional yeast, 2 tablespoons lemon juice
Remove the sauce from heat and use for pasta, lasagna, pizza; whatever you like!

Video

Notes

For a thicker sauce, slowly add more all-purpose flour.

If it’s important for you to have white sauce, use ground white pepper (instead of black). Also, don’t add nutritional yeast since it colors the sauce yellow.

One batch makes enough sauce to coat about 375 g (dry) pasta.

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Serving (¼ of recipe)Calories: 185 kcalCarbohydrates: 9 gProtein: 8 gFat: 14 gSaturated Fat: 3 gPolyunsaturated Fat: 4 gMonounsaturated Fat: 6 gSodium: 749 mgPotassium: 284 mgFiber: 3 gSugar: 1 gVitamin A: 314 IUVitamin C: 3 mgCalcium: 193 mgIron: 1 mg

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