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Home » Condiments

Vegan Gluten Free Bechamel Sauce

Published: Jun 20, 2024 by Janelle Hama *This post may contain affiliate links. Disclosure

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A creamy vegan gluten-free béchamel sauce that is rich and smooth ideal for use in pasta, soups, bakes and more.

two types of gluten free bechamel sauce in white bowls, one is yellower due to nutritional yeast

I've always had a fondness for this white sauce, since learning how to whisk it up in cooking class two decades ago. It originates from France, dating as far back as the 17th century. 

Traditionally, bechamel sauce is made with white roux; equal parts flour and fat. 

This version of white sauce differs in that the flour is gluten-free and the fat is non-animal. This is a gluten-free vegan béchamel sauce. I use it in my vegan gluten free lasagna.

Ingredients Highlight

bechamel vegan ingredients laid out

I prefer using olive oil-based dairy-free butter as the fat component in this recipe. It will be melted and mixed with a store-bought blend of gluten-free plain flour. If you're in the US, try this all-purpose flour , if you're in AUS, try this plain flour. Avoid flours made from a single ingredient like rice or almond flour, as these can result in a goopy or grainy texture.

Any type of cold dairy-free milk works well with this recipe. I have successfully used both soy and almond milk. Just ensure the milk is gluten-free by checking the ingredients list.

A small amount of ground nutmeg adds a wonderfully subtle flavor enhancement to this gluten-free white sauce. Nutritional yeast is optional but can add a cheesy flavor and turn your béchamel sauce a light shade of yellow.

Additionally, you can add a bit of Dijon mustard for some sharpness. Start with ½ teaspoon and adjust to taste.

yellow bechamel sauce with a nutritional yeast in a wbhite bowl

Janelle's Tips

Keep the heat no higher than low-medium when cooking this delicate sauce. Cooking the flour with butter is crucial to eliminate any graininess from the gluten-free flour. Unlike wheat flour, gluten-free flour will clump together rather than spread out, so continuous stirring is necessary. See the video.

Avoid browning the roux mixture of gluten-free flour and vegan butter. For a silky smooth consistency, use cold milk, as I was taught in cooking class. Gradually add a quarter of the plant milk at a time, whisking well to prevent lumps.

A thick-bottomed saucepan helps retain heat when removed from the burner for whisking. To thicken the gluten free vegan béchamel, adjust the amount of dairy-free milk and gluten-free flour in small increments. As the sauce cools, a skin may form on top; this is normal and can be removed or stirred back in.

gluten free vegan bechamel sauce in a white bowl with a wooden spoon dipped into it

Serving suggestions

Use this vegan gluten free béchamel sauce with pasta or in a pasta bake or even with a vegetable bake.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

two types of gluten free bechamel sauce in white bowls, one is yellower due to nutritional yeast

Vegan Gluten Free Bechamel Sauce

A creamy vegan gluten-free béchamel sauce that is rich and smooth ideal for use in pasta, soups, bakes and more.
Print Pin Rate Save Recipe Saved Recipe
Course: Condiment
Cuisine: French
Diet: Gluten Free, Vegan
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 1 serving
Author: Janelle Hama

Ingredients

  • 600 ml Dairy free milk
  • 50 g Vegan butter
  • 50 g Gluten free flour
  • 1 pinch Nutmeg
  • 1 teaspoon Salt
  • ⅓ cup Nutritional yeast optional - to taste
Metric - US Customary
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Instructions

  • Over low-medium heat, melt vegan butter, once it starts to bubble add the gluten-free flour and consistently stir until it has combined and starts to slightly bubble again. Stir for about 1-2 minutes until the flour has completely dissolved.
  • Add a ¼ of plant-based milk and continuously whisk in to get rid of any lumps. Repeat this three more times until all the milk is used up. If it starts to clump, take it off the heat and continuously whisk until all they are gone and place the saucepan back onto the heat. During the third time of adding milk whisk through nutmeg and salt.
    Once bechamel sauce has reached a thick and creamy consistency, it's ready.

Video


Notes

See notes above in the article for tips.

Nutrition

Calories: 768kcal | Carbohydrates: 59g | Protein: 30g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Sodium: 2948mg | Potassium: 1155mg | Fiber: 11g | Sugar: 17g | Vitamin A: 4263IU | Vitamin C: 43mg | Calcium: 871mg | Iron: 5mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


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    4.98 from 46 votes (32 ratings without comment)

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    Recipe Rating




  1. Mike

    March 15, 2025 at 5:36 pm

    made this sauce, one slight change, infused the oat milk i used with a an onion half and a bay leaf...but have to say sauce was easy to follow by way of a process and tasted absolutely delicious, definitely will be using again, thank you

    Reply
    • Janelle Hama

      March 16, 2025 at 9:34 pm

      Great change Mike! So glad this sauce works for you 🙂

      Reply
  2. Annie

    March 10, 2024 at 8:51 am

    Is there a way to make this without the dairy free butter? I know it's a long shot, but I thought I would ask.

    Reply
    • Janelle Hama

      March 11, 2024 at 10:33 am

      I personally haven't tried it, but perhaps you could try making it with olive oil?

      Reply
  3. Heather

    June 07, 2023 at 6:42 pm

    Your recipe indicates gluten free. However, your dairy-free milk link leads to a oat milk that states that it does contain gluten. Is there a reason for that particular brand? Also, what particular "gluten free flour" do you use? There are lots of choices. Are you using something like almond flour? Please don't take these questions as critical. I am excited that I have found a recipe that I can finally work with!

    Thank-you for your time,
    Blessings

    Reply
    • Janelle Hama

      June 08, 2023 at 8:09 am

      Hi Heather,

      That DF milk link needs to be fixed specifically for this post, apologies for the confusion there.

      With the brand of GF, you can use most blends of GF All purpose flour. Do not use almond flour, that most likely will not work. It is best to get a blend like this one from Orgran, which is the one I tend to use. Hope this helps.

      Blessings to you too.

      Reply
  4. Paula

    April 07, 2023 at 10:57 am

    4 stars
    Hey you forgot to add the amounts!! You only mention the 1/4 cup of vegan milk. Otherwise thank you for all the details

    Reply
    • Janelle Hama

      April 07, 2023 at 12:02 pm

      Hey Paula,

      The recipe card contains all the details for this recipe including the quantities and detailed step-by-step instructions. I have taken this on board and will adjust the post accordingly. thanks

      Reply
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