If you’re familiar with classic French cooking, you know Béchamel sauce as the creamy white sauce that forms the foundation of countless dishes — from lasagna to croquettes. But have you ever tried its bolder cousin, Béchamel Brun?

Today, we’re diving into the rich, roasted world of dark vegan Béchamel sauce — a sauce that takes your plant-based cooking to a whole new level of depth and flavor. Toasty, velvety, and incredibly versatile, this darker version swaps out the milk for broth and takes the roux to golden-brown perfection.

Let’s veganize it.

What is Béchamel Brun?

Béchamel Brun, or brown Béchamel, is a variation of the classic white sauce. The big difference lies in how long you cook the roux (the fat and flour base). In a traditional Béchamel, the roux is cooked just long enough to eliminate the raw flour taste. But in a brun version, you keep going — whisking the flour and fat until it turns a deep golden brown.

The result? A sauce that’s more flavorful, slightly nutty, and perfect for heartier dishes like casseroles, savory pies, and roasted veggie bakes.

How Do You Make It Vegan?

It’s surprisingly simple to veganize this sauce. You’ll make a roux with olive oil or vegan butter instead of dairy butter, and then swap the milk for a rich, plant-based broth. This creates a more savory, earthy sauce — ideal for cozy fall and winter dishes or anything that needs that umami oomph.