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Dairy-free béchamel sauce recipe

52 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

30 mins to prepare and 10 mins to cook
268 calories / serving

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

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.
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.
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.

See more Dairy-free recipes