Vegan béchamel sauce is a versatile sauce to have in your culinary toolbox. Béchamel is one of the French mother sauces and making it vegan has benefits for your health or if you have milk allergies. This creamy and indulgent sauce can be made without any animal products, making it a delicious option for those who follow a plant-based diet.
Of course, it’s perfect for your Eggplant Parm. It makes a great creamy pasta sauce or you can pour it over your veggies. You can also add flavors like lemon, mushroom, or mustard to change the basic flavor.
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How To Make Vegan Béchamel Sauce
How to Make Vegan Mushroom Béchamel Sauce
Mushroom Béchamel Sauce
Servings: 32 ounces
Vegan béchamel sauce is a versatile sauce to have in your culinary toolbox. It makes a great creamy pasta sauce or pour it over your veggies. You can also add flavors like lemon, mushroom, or mustard to change the basic flavor.Print Recipe
How to make mushroom béchamel sauce
- Heat the extra virgin olive oil over low heat, add the minced garlic, cooking to a light blond color. Add the flour to the garlic and oil. Cook for 3 minutes, it’s important to cook and stir the whole time.
- Gradually whisk the plant milk into the flour. Add the mushroom powder, nutmeg, and salt.
- Continue to cook over a low simmer for 15 minutes. Stirring frequently.
For regular béchamel, simply leave out the mushroom powder and nutneg.
Nutritional Values are an estimate.
Serving: 1oz. | Calories: 28kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 44mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg