Vegan Béchamel Sauce

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vegan bechamel sauce vegan
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

Start a Roux for vegan béchamel sauce
Start a roux.
Cook the Roux for vegan béchamel sauce
Cook the roux.
ADDING PLANT MILK TO ROUX for vegan béchamel sauce
Add plant milk
vegan béchamel sauce vegan
Stir until smooth and thick

How to Make Vegan Mushroom Béchamel Sauce

Add mushroom powder for vegan béchamel sauce
Add mushroom powder.
Add Nutmeg for vegan béchamel sauce
And nutmeg to the sauce.
MUSHROOM VEGAN BECHAMEL SAUCE

Chefs Tips

  • The best advice for great vegan béchamel is to keep stirring. It’s a fast sauce to make and you really want to cook the flour and incorporate the roux so you have a smooth, creamy, and thick sauce.
  • You can make different flavors for your sauce. The base béchamel is the perfect vehicle for adding flavors. I added mushroom powder for the vegan eggplant parm. You can add lemon or garlic and so much more.
vegan bechamel sauce vegan

Mushroom Béchamel Sauce

Course: Sauce
Cuisine: French
Keyword: Vegan Béchamel Sauce
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 32 ounces
Calories: 28kcal
Author: Those Vegan Chefs
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.
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Ingredients

Mushroom Bechamel sauce

Instructions

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.

    Notes

    Nutritional Values are an estimate.

    Nutrition

    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

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