Vegan Bechamel

Name: Vegan Bechamel
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: Oat milk 4 ¼ cups; Extra virgin olive oil 3.7 tbsp; Type 00 flour 1.1 cups; Nutmeg to taste; Fine salt to taste

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Lactose Free
Vegetarian
Vegan

Difficulty: Very easy
Prep time: 5 min
Cook time: 10 min
Makes: 1 Kg
Cost: Low

PRESENTATION

Vegan béchamel is a total game changer for anyone who loves classic Italian food but wants to keep things plant-based. Seriously good. Coming straight from Italian kitchens, this vegan white sauce keeps that smooth, creamy vibe everyone expects from the original. But now, it’s made with extra virgin olive oil and oat milk instead of dairy. And you know what? Using unsweetened, neutral-flavored plant milks keeps the flavor so close to the real thing—no weird aftertaste, just pure, comforting sauce.

A little sprinkle of nutmeg and a pinch of salt make it delicate and rich—perfect for all those favorite Italian dishes like lasagna, cannelloni, and pasta al forno. Folks in Italy have been perfecting béchamel for ages, and now with this dairy-free béchamel, you get that same velvety base but in a lighter, more modern way. Works for vegans and anyone skipping dairy. For real.

Whether you’re layering up a homemade vegan lasagna or pouring it over roasted veggies for a quick gratin, this vegan béchamel does the job. Can't go wrong. It slides right into recipes where a creamy, moist sauce makes all the difference, giving you that familiar texture you want with baked pasta or even as a base for a vegan moussaka.

The olive oil adds a subtle hint of flavor that blends right in—pretty simple—and the oat milk gives you the kind of body and thickness you need in a real vegan roux. Italians use this sauce all over the country, with each region putting its own spin on which plant milk to use or how much nutmeg to add. Even though it’s vegan, it doesn’t skip any of the things that make a good béchamel what it is—silky and easy to spread, with just enough richness to pull a whole dish together. And listen, next time you want to try something a little lighter but still totally Italian, this vegan white sauce is about as good as it gets—really really good. Perfect for those looking to enjoy their meals without dairy while still savoring the authentic flavors of Italy.

How to prepare Vegan Bechamel

To prepare the vegan béchamel, first heat the oat milk until it is almost boiling. Pour the extra virgin olive oil into a small saucepan 1, add the flour 2 and whisk with a whisk 3 until you obtain a smooth, lump-free mixture.

Turn on the heat to medium and cook for 1-2 minutes to create the classic roux. Then pour the hot milk a ladle at a time 4, always stirring with the whisk 5. Continue quickly in this way until the milk is finished 6.

Season with nutmeg 7 and salt and bring to a boil. Stir until you reach the desired consistency 8, then turn off the heat and transfer to a bowl 9. Your vegan béchamel is ready to be used!

Storage

If you don't use the béchamel immediately, pour it into a bowl and cover it with cling film directly on the surface so that a skin does not form.

Once cooled, the béchamel can be stored in the refrigerator, sealed in an airtight container, for a maximum of 2-3 days.

If needed, to make it smooth and creamy again simply work it with a whisk; if necessary you can add a little milk to make it more fluid while whisking.