Trust me — this Vegan White Sauce (Béchamel) won’t disappoint. It’s incredibly simple to make and requires no cooking. Using a handful of common pantry ingredients, this creamy cashew-based sauce comes together in just two steps and takes under five minutes. It’s smooth, rich, and delicious.
Recipe Difficulty – Very Easy!
Table of Contents
- Why this recipe works
- Ingredients to make Vegan White Sauce
- Substitutions
- Variations
- How to make Vegan White Sauce
- Leftovers
- Recipe FAQs
- Vegan White Sauce (Béchamel) Recipe
Why this recipe works
You can make a vegan, gluten-free béchamel that’s creamy and satisfying without flour or dairy. This version replaces dairy milk with plant-based milk and builds creaminess from cashews and nutritional yeast. The result is a versatile, silky white sauce that works well on pasta, in bakes, or poured over vegetables. It’s easy to prepare and keeps well, so it quickly becomes a staple for weeknight meals and entertaining.
This sauce was inspired by classic comfort recipes like vegan lasagne and moussaka and pairs beautifully with a wide variety of dishes.
Ingredients to make Vegan White Sauce
- Cashews — provide the creamy, slightly nutty base that mimics dairy in vegan sauces.
- Nutritional yeast — adds savory, “cheesy” flavor and boosts texture and protein.
- Dried basil — a gentle herb note that complements many dishes.
- Garlic clove — fresh garlic gives a bright, savory lift.
- Unsweetened almond milk — or any unsweetened plant milk to loosen the sauce.
- Olive oil — adds body and a pleasant, rounded flavor.
See the recipe card below for exact quantities.
Substitutions
- Nutritional yeast — the main source of the cheesy note; you could substitute with 100g grated dairy cheese if not strictly vegan.
- Plant milk — use any unsweetened dairy-free milk such as soy, oat, cashew, or coconut.
- Oil — swap olive oil for a neutral oil like sunflower if preferred.
- Garlic — garlic powder can be used in a pinch, though fresh garlic yields the best flavor.
- Seasonings — this sauce is a blank canvas: try nutmeg, white pepper, lemon juice, or vegan parmesan to adjust flavor.
Variations
- Spicy — add red pepper flakes or a touch of cayenne for heat; great tossed with gluten-free pasta.
- Deluxe — use this sauce in a layered gluten-free vegan lasagne for a richer finish.
- Kid friendly — use as the base for vegan mac and cheese or as a white pizza sauce for milder palates.
How to make Vegan White Sauce
Step 1: Add all ingredients to a blender or food processor.
Step 2: Blend until completely smooth, about 1–2 minutes depending on your blender’s power. Adjust with more plant milk if you want a thinner, pourable consistency.
Leftovers
Store the sauce in an airtight container in the refrigerator for 4–5 days. You can also freeze it for up to three months, though texture may change slightly after thawing—stir or re-blend to restore creaminess.
Recipe FAQs
Yes. Cool completely and freeze in airtight containers or portioned tubs. Thaw in the fridge and stir or re-blend before using.
Use it in pasta bakes, lasagne, as a white pizza base, or wherever you’d use a traditional béchamel. It’s versatile and complements many dishes.
Traditional béchamel is a French white sauce made from butter, flour, and milk (a roux). This vegan version achieves a similar creamy texture without flour or dairy.
White sauce (béchamel) is typically a milk-and-flour-based sauce, while Alfredo is richer and made from cream, butter, and parmesan, giving it a thicker, more indulgent texture.
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Vegan White Sauce (Béchamel)
Equipment
- 1 Blender
Ingredients
- 200 g cashews (if your blender is not powerful, soak cashews in hot water for 10 minutes before blending)
- 4 tbsp nutritional yeast
- 1 tsp dried basil
- 1 clove garlic
- 2 pinch salt
- 4 pinch pepper
- 200 ml unsweetened almond milk
- 1 tbsp olive oil
Instructions
- Add all ingredients to a small blender.
- Blend until smooth, about 1–2 minutes. Thin with more plant milk if needed to reach a pourable consistency.
Notes
Step-by-Step Photos: Use the photos above for guidance.
Substitutions & Variations: See the section above for options.
To Store: Refrigerate in a sealed container for up to 4–5 days. Reheat gently and stir before serving.
To Freeze: Freezing is possible but may alter texture; re-blend after thawing to restore creaminess.
Tip 1: If you don’t have a high-powered blender, soak the cashews for 10 minutes in hot water to help them blend smoothly.
Tip 2: Nutritional yeast supplies the cheesy flavor and is widely available in supermarkets.
Tip 3: If the sauce is too thick, add a little more plant milk until it reaches the desired consistency.
Nutrition
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