Cheesy Vegan Béchamel Sauce

Cheesy Vegan Béchamel Sauce

I’ve always preferred white sauces over red; white pasta sauce over tomato sauce, white lasagna over tomato lasagna, even white pizza sauce over tomato pizza sauce. This vegan version of the béchamel sauce – though yellow from the nutritional yeast - makes it possible to enjoy “white sauce” versions of all these dishes again, without dairy. Its creamy texture, and cheesy flavour with hints of garlic make a fan of almost everyone that tries it. Tomatoes don’t have to be the only option – try this the next time your Italian dish needs saucing.

Cheesy Vegan Bechamel Sauce

Cheesy Vegan Bechamel Sauce


Makes about 1½ cups of the sauce

Prep time

Active time:

Total time:

How it's made

3 tbsp olive oil


Heat in a pot over medium heat.


3 tbsp white all purpose flour


Add and whisk continuously for 3 minutes.


4 cloves garlic, peeled and minced


Add and whisk for 15 seconds (make sure that garlic doesn’t burn).


1½ cups any non-dairy milk, unsweetened


Add and cook, stirring continuously, until it boils. Continue cooking and stirring for another 3-5 minutes, until the sauce reaches desired thickness. Remove from the heat.


¼ cup nutritional yeast


Add and stir until completely blended into sauce.

½ tsp salt

¼ tsp pepper

Helpful tips

This sauce can be stored in the fridge for up to 3 days. To reheat, place in a pot over medium heat, stirring frequently, until heated through. You can use this recipe with pasta as a cream sauce, or try it in Creamy Hash Browns with Tempeh.