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bowl of gluten free bechamel without butter and milk
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Gluten free Vegan Bechamel Sauce

This gluten free vegan bechamel sauce is ready in a few minutes and it’s perfect to make your gluten free savory dishes even richer and tastier!
Course First dish, Main Course, Sauces
Keyword bechamel, dairy free, gluten free, lactose free, vegan, white sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Equipment

  • 1 non stick saucepan
  • 1 whisk
  • kitchen scale

Ingredients

  • 40 gr margarine / vegan butter
  • 50 gr gluten free starch (potato, corn, rice, other)
  • 600 gr plant based, gluten free milk (sugar free, unflavoured)
  • teaspoon salt
  • pinch of black pepper (optional)
  • pinch of nutmeg powder (optional)

Instructions

  • Put a non sticking pan over low/medium heat, add the margarine and the starch and while the margarine starts to melt, whisk everything until it will look a bit like mashed potatoes
  • add a third of the milk and whisk pretty fast, so that no clumps form
  • add the rest of the milk and keep whisking (do not leave the bechamel unattended)
  • add a pinch of salt (and nutmeg and black pepper, if desired) and mix
  • taste the sauce and if needed adjust with more salt and spices, according to your taste
  • keep mixing the bechamel until it gets thicker and creamy (it usually takes around 5 minutes)
  • when it reaches a texture similar to pastry cream, remove from the stove and cover with a lid if not using immediately (this will prevent a film from forming on top)
  • if some small clumps have formed it’s ok, if you use the sauce for baked dishes the clumps will melt and you won’t notice them
  • if bigger clumps form, consider sifting the bechamel through a fine mesh strainer
  • you can store it in the fridge in a airtight container, after having let the bechamel cool down completely, covered