Skip to main content
← Back to recipes
Vegan Bechamel by Skarabo Life

Vegan Bechamel

sauces classic recipes plant-based basics

A plant-based bechamel built from savory infused almond milk, vegan butter or oil, flour, nutmeg, and optional nutritional yeast.

Ingredients

  • 1 liter almond milk, with no added sugar; soy, oat, or rice blends are fine if unsweetened
  • 1 onion, cut in 4; peel if not organic, keep peel if organic
  • 3 garlic cloves, cut in half; peel if not organic, keep peel if organic
  • Fresh ground black pepper
  • Salt
  • 1 or 2 bay leaves
  • Fresh nutmeg
  • 1/2 cup vegan butter or neutral-flavored vegetable oil
  • A few tbsp white flour
  • Nutritional yeast (optional)

Process

  1. 1 Put all the milk in a saucepan on a low fire.
  2. 2 Add the onion, garlic, a good amount of fresh black pepper, 1 tsp salt to start, bay leaves, and freshly grated nutmeg.
  3. 3 Let it slowly warm for about 20 minutes; it does not have to boil.
  4. 4 Once the milk smells savory, sift out the onion, garlic, and bay leaves.
  5. 5 In a saucepan, melt the butter or heat the oil.
  6. 6 Turn the fire low.
  7. 7 Add flour until you get a crumbly dough.
  8. 8 Stir until the crumbles start to smell like cookies.
  9. 9 Add the infused milk bit by bit, stirring consistently.
  10. 10 Let the mixture become homogeneous before adding more milk.
  11. 11 Keep adding milk until you reach a nice thick sauce.
  12. 12 Taste and add more salt if needed.
  13. 13 Add nutritional yeast for extra flavor if you like.