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+ servings
Eggplants Involtini

Recipe: Vegan Bechamel Sauce Recipe

This Vegan Bechamel Sauce is super creamy, quick to make, and delicious.
5 from 20 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Preparation, Sauce
Cuisine Gluten-Free, Italian, Vegan, Vegetarian
Servings 4 servings
Calories 170 kcal



  • Start making the bechamel by melting the vegan butter or adding the olive oil on a saucepan and adding the flour.
    2 tablespoons extra virgin olive oil, 8 tablespoons chickpeas flour
  • When it starts to brown, cook it for 1 minute more and add the vegetable milk.
    4 cups almond milk
  • Stir with a whisk until it starts to get creamy. Add the nutritional yeast, nutmeg, salt, and pepper.
    2 tablespoons nutritional yeast, ½ teaspoon nutmeg, 1 teaspoon Fine sea salt, pinch Pepper


This sauce gets sticky very quickly, so; you should make it just when everything is ready to assemble.
Plant milk: any plant milk will work here. Suitable creamy replacements for almond milk are unsweetened oat milk and soy milk.

Nutrition Facts

Calories: 170kcalCarbohydrates: 11gProtein: 6gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 916mgPotassium: 203mgFiber: 3gSugar: 2gVitamin A: 6IUVitamin C: 1mgCalcium: 308mgIron: 1mg
Keyword bechamel, quick
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