In this post, I will go through how to make vegan bechamel, freeze it, reheat it and when to use it! Vegan bechamel or also called white sauce, is a creamy delicious sauce perfect for vegan lasagna, pasta, or gratins.
Bechamel might seem like a scary sauce to prepare but what if I told you, you could make it in advance, freeze it so you can, in a way, batch cook it and have it so many times without having to make it every single time.
What do you need to make dairy free bechamel?
Olive oil or vegan butter – to make the bechamel you need a ratio of fat, flour and milk. For the fat, you can either use olive oil or vegan butter. The taste is the same in the end and it works perfectly with both.
Flour – flour is essential for bechamel and makes it super creamy!
Plant-based milk – for the milk, I have chosen soy milk but feel free to use any non-sweetened plant-based milk (I would just recommend against using rice milk as it is naturally sweet).
Nutmeg – just a small amount of nutmeg takes the vegan bechamel to a whole new level!
Nutritional yeast – The sauce is still delicious without it but personally I recommend using it to make the sauce even more delicious.
How to make vegan bechamel sauce?
To start with, add the olive oil or vegan butter to a saucepan and place the pan over a low heat.
When the olive oil is warm or the butter is melted, add the flour. Using a spatula, mix well for 2 minutes.
Gradually add the milk, a little at a time. Whisk strongly while cooking on medium heat (it should take about 20 minutes). Stir until the sauce is creamy and has no lumps. Add the nutmeg and nutritional yeast along with some salt and black pepper to taste.
Why is bechamel sauce lumpy?
If you don’t whisk well enough while adding the milk, the sauce might become lumpy. So, the secret is to add the milk very gradually and whisking at every step. At first, the sauce will seize up into thick balls, but it will smooth out and become liquid again as more milk is added.
How long can bechamel sauce be left out?
If you are leaving the bechamel sauce in the fridge, I would leave it up to 3 to 4 days just to make sure it doesn’t go bad. If you aren’t using it on the next couple of days, you can freeze it.
Can homemade bechamel sauce be frozen?
Bechamel sauce can definitely be frozen! Just let it cool before freezing it and, when you want to reheat it, just add it to a saucepan and bring to a simmer. If too thick, add some plant-based milk until you get to the desired consistency.
IF YOU TRY THIS VEGAN BECHAMEL RECIPE LET ME KNOW!
Leave a comment, rate it and don’t forget to tag me on Instagram @nutsandpumpkin . I absolutely love seeing and sharing your recreations!
Finally, are you on Pinterest? Why not save this photo below to your boards so you can come back and try it another time!
Looking for more creamy sauce recipes?
How to make vegan bechamel
- 40 gram olive oil
- 90 gram white flour
- 950 mL plant-based milk
- 1/2 tsp nutmeg
- 1 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp black pepper
- To start with, add the olive oil or vegan butter to a saucepan and place the pan over a low heat.
- When the olive oil is warm or the butter is melted, add the flour. Using a spatula, mix well for 2 minutes.
- Gradually add the milk, a little at a time. Whisk strongly while cooking on medium heat (it should take about 20 minutes). Stir until the sauce is creamy and has no lumps. Add the milk until you reach a desired consistency. Add the nutmeg and nutritional yeast along with some salt and black pepper to taste.
- Fridge – Good for up to 3 to 4 days.
- Freezer – it freezes well and can be reheated in a saucepan on low heat and add more plant-based milk until you reach the desired consistency.