Light Vegan Béchamel
A light vegan Milk-Based Sauce
Roux
- 10 g Oil or vegan Butter Neutral-Tasting
- 10 g Flour smooth / all Purpose
Bechamél
- 100 ml Vegan Milk of your preference; NO Barista or Drink
- 10 g White Wine optional
For the Roux:
Add the oil to the pot, and once it’s hot, add the flour.
Whisk vigorously until a smooth paste forms and no dry flour remains.
For the Béchamel:
Slowly add the liquids to the roux, whisking constantly.
Be careful not to burn yourself — watch out for splashes and steam.
Reduce the heat to a minimum and let it simmer for at least 20 minutes, stirring regularly with a spatula.
During those 20 minutes, you can add any seasoning needed for the rest of the dish.
This is a basic white sauce. Adjust the thickness by adding more milk or liquid, depending on your desired consistency.
This base recipe can be used for:
- Lasagnas
- Pasta sauces (like Pasta al Limone, Vegan Alfredo, and more)
- Cream soups
- ...and beyond!