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

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