Dairy Free Bechamel Sauce

Total time20 min

Prep time5 min

Cook time15 min

This classic white sauce comes together in one saucepan, starting with a roux whisked until pale gold and faintly nutty before it's built into a silky, pourable base. A slow, steady whisking process is what gives it that signature velvety texture, thick enough to coat the back of a spoon without a single lump in sight. Warm nutmeg, white pepper, and salt round out the flavor with just enough warmth to keep things interesting without overpowering whatever it's poured over. It's endlessly versatile — ladle it over vegetables, layer it into a bake, or use it as the starting point for your own riff — and it holds beautifully under a sheet of plastic wrap if you need to make it ahead. This one's a genuinely solid pick for a dairy free kitchen, no matter how you plan to use it.

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Ingredients

4 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp all-purpose flour
2 cups whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
¼ tsp fine salt
⅛ tsp ground white pepper
⅛ tsp ground nutmeg

Instructions

1
Warm the milk in a small saucepan over medium-low heat until steaming but not simmering, about 3–4 minutes, then remove from the heat.
2
Melt the butter in a medium saucepan over medium heat until foamy. Add the flour all at once and whisk constantly for 1–2 minutes, until the mixture is pale golden and smells faintly nutty — this cooks out the raw flour taste.

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