Béchamel Sauce

This simple white sauce goes well with flavorful vegetables like broccoli, asparagus, and Brussels sprouts (shown), and in lasagne.

Yield: 2 cups

Time: 25-40 minutes


  • 2 saucepans
  • whisk


  • 3 T oil
  • 3 T flour
  • 2 c non-dairy milk  or  vegetable stock
  • dash nutmeg
  • pepper


Heat the oil over medium heat and carefully add the flour. Whisk continuously for 2 to 3 minutes, until smooth and lump-free.

Add the milk or stock slowly, whisking constantly until sauce has thickened.

Lower the heat as much as possible and simmer, stirring occasionally, for 15-30 minutes, depending on desired thickness.

Season with nutmeg and pepper.

Serve immediately or add additional ingredients.


Béchamel is very versatile. It can be used as the base for herb, sun-dried tomato, nut, or other sauces.

As with all milk sauces, be sure to watch the heat. It’s easy to burn or break white sauces.



Abbreviations  |  Conversions  |  Cooking tips

Vegan bechamel sauce