Dairy Free Classic Béchamel

Total time20 min

Prep time5 min

Cook time15 min

This silky white sauce comes together the classic way — a smooth roux cooked to a pale, nutty gold, then whisked into a warm liquid base until it thickens into something rich and velvety. A pinch of nutmeg and white pepper keep the flavor delicate and warm, while a wooden spoon and a steady hand do the rest of the work. It builds slowly, in stages, so you get full control over the texture: thick enough to coat the back of a spoon, smooth enough to pour without a single lump. Press plastic wrap right onto the surface once it's done and you've got a make-ahead base ready for gratins, soups, or casseroles. It's a dependable staple to keep on hand, and it fits neatly into a dairy free kitchen without missing a beat.

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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 ground nutmeg
½ tsp salt
¼ tsp white pepper

Instructions

1
Melt the butter in a medium saucepan over medium heat until foamy but not browned.
2
Add the flour all at once and whisk constantly for 1 to 2 minutes, until the mixture turns a pale straw color and smells faintly nutty — this cooks out the raw flour taste.

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