Oat Milk Bechamel

Plate of linguine pasta tossed in bechamel sauce with a forkful of pasta twirled on top and second plate of pasta in background.

This vegan oat milk bechamel sauce creates a richly creamy white sauce for pasta, pizza, lasagna or any recipe that could use a delicious sauce.

Course Sauce

Cuisine French-inspired, Vegan

Keyword Oat milk bechamel

Prep Time 5

Cook Time 20

Total Time 25

Servings Servings

Calories 232kcal

Equipment

Whisk
Medium-sized sauce pot (or pan)
Measuring cups
Measuring spoons

Ingredients

Required Bechamel Ingredients

¼ cup vegan butter (60 grams)*
3 tablespoons all-purpose flour (30 grams)
2 ½ cups oat milk , at room temperature** (625 milliliters)
1 teaspoon salt
⅛-¼ teaspoon ground white pepper ***
1/16-⅛ teaspoon ground nutmeg

Optional Flavor Boosters

2 tablespoons nutritional yeast (10 grams)
1 tablespoon lemon juice (15 milliliters)

Instructions

Step 1: Prepare Roux

Melt vegan butter in a small sauce pot or pan, over medium heat.
¼ cup vegan butter
Whisk in flour until there are no clumps left and you have a thick paste.
3 tablespoons all-purpose flour
Cook for 1 minute, whisking regularly. The paste should start to bubble and thicken further.

Step 2: Make Oat Milk Bechamel

Slowly pour in ½ cup of the oat milk while whisking continuously. Continue to whisk, making sure there are no clumps, until the sauce thickens into a paste.
2 ½ cups oat milk
Add another ½ cup of oat milk, whisking constantly (making sure there are zero clumps) until the sauce thickens once again into a paste.
Next, pour in the rest of the milk (about 1 ½ cups) and whisk until there are no clumps.
Cook the sauce for 12-15 minutes, whisking regularly until the sauce is thickened and coats a spoon. Whisk vigorously towards the end of the cook time as the sauce thickens.
When the sauce is thickened, remove the pot from heat and whisk in the salt, pepper and nutmeg.
1 teaspoon salt, ⅛-¼ teaspoon ground white pepper, 1/16-⅛ teaspoon ground nutmeg

Step 3: Add Optional Flavor Boosters

If using, add nutritional yeast and/or lemon juice.
2 tablespoons nutritional yeast, 1 tablespoon lemon juice
Taste the sauce and adjust flavors to your liking.
If you find the sauce tastes sweet (oat milk, even unsweetened, has some sugar in it) add additional acid (lemon juice or vinegar) in small increments. Don’t add extra salt to balance out the sweetness (you can add extra salt for saltiness if you like but it may enhance the sweet flavor).

Notes

*Can use vegan margarine. Can also use any type of oil but keep in mind the flavor of the oil will be present in the final sauce. Vegan butter is the best option for a great flavor.
**Select an unsweetened and unflavored oat milk.
***Or black pepper.

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