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Dairy-free béchamel sauce recipe

Dairy-free béchamel sauce recipe

128 ratings

This flavoursome classic French white sauce is the base for many savoury dishes including lasagne and moussaka. Using soya milk instead of milk makes no difference to the finished creamy result. See method

Ingredients

  • 1 onion, peeled and roughly sliced
  • 400ml (13 1/2fl oz) soya milk
  • 100ml (3 1/2fl oz) water
  • 1½ tsp vegan vegetable stock powder
  • 2 cloves
  • 2 bay leaves
  • ¼ tsp grated nutmeg
  • 3 tbsp cornflour
  • 2 tbsp vegetable oil
  • pinch of salt
  • pinch of pepper

Each serving contains

  • Energy

    1120kj
    268kcal     13%

  • Fat

    16g 22%

  • Saturates

    2g 11%

  • Sugars

    3g 4%

  • Salt

    0.9g 16%

of the reference intake
Carbohydrate 27.5g Protein 6.7g Fibre 1.3g

Method

  1. Put the onion slices in a pan. Pour in the soya milk and the water. Add the stock powder, cloves, bay leaves and nutmeg. Bring the mixture to the boil, then remove from the heat and set aside for 20 minutes. Using a slotted spoon, remove the onion, cloves and bay leaves and discard.
  2. In a separate saucepan, mix together the cornflour and oil until you have a smooth paste. Gradually pour in the flavoured soya milk, whisking constantly.
  3. Place the pan on the heat. Bring to the boil, whisking the whole time, until the mixture thickens to a smooth sauce. Season with salt and pepper. Remove from the heat and use as required.
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