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Vegan Béchamel Sauce

The ideal accompaniment to tender asparagus and other vegetables, for preparing lasagne, gratin, moussaka or casseroles and much more.

10 Min.

Preparation

1. Melt the margarine:
Melt the margarine in a pan over a medium heat.

2. Stir in the flour:
Slowly sprinkle in the flour and stir constantly with a whisk until a golden yellow roux forms.

3. Add the liquid:
Gradually stir in the plant-based milk and vegetable stock, stirring constantly to avoid lumps.

4. Season and leave to simmer:
Add the bay leaf and peppercorns to the sauce. Simmer the sauce, stirring occasionally, until it reaches a creamy consistency.

5. Season to taste:
Remove the bay leaf and peppercorns. Season the sauce with salt, pepper, sugar, nutmeg, lemon juice and white wine to taste.
The creamy, vegan béchamel sauce is ready! 😊


Nutritional values for the vegan béchamel sauce (total quantity, approx.)

  • Calories: 750 kcal
  • Fat: 50 g
  • Carbohydrates: 65 g
  • Protein: 7 g

(The values may vary slightly depending on the plant-based milk used).

Ingredients:

  • 75 g margarine
  • 75 g flour
  • 500 ml plant-based milk (e.g. oat or soy milk)
  • 250 ml vegetable stock
  • 1 bay leaf
  • 5 peppercorns
  • Salt, pepper, sugar, nutmeg, lemon juice, vegan white wine to taste

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