Why you’ll love this dairy free bechamel
Bechamel is one of those foundational sauces that makes so many recipes possible — think lasagna, mac and cheese, gratins, and more. This dairy free version works exactly the same way, so you can use it anywhere you’d use the original.
The combination of dairy free milk and full-fat coconut milk gives it a rich, creamy texture without any coconut flavor. It comes together in under 15 minutes and stores well, so you can make it ahead when you need it.
More dairy free sauce recipes: butternut squash pasta sauce / dairy free pesto sauce / dairy free hollandaise sauce / romesco sauce
Ingredient notes:
- Dairy free milk – You can use any unsweetened, plain dairy free milk. We typically use flax, oat or almond milk.
- Coconut milk – You want full-fat canned coconut milk to add creaminess to your sauce. If you can’t have coconut, a great alternative would be a “creamy” oat milk.
- Dairy free butter – Any brand works. We use Earth Balance buttery sticks, but any brand you like will work.
- All-purpose flour – This thickens the sauce. I haven’t tested this with a gluten free flour blend, but to make this gluten free you can use swap 2 tablespoons of cornstarch for the flour.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Storage and use: Once your sauce is ready, you can use it immediately or store in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.
- Don’t be afraid of salt. It’s really necessary to make the sauce taste like anything other than warm milk. I typically use about 1 teaspoon coarse salt over, but this will vary depending on how much salt your dairy free butter contains. Always taste as you go.
- How to fix lumps: Get whisking. Usually lumps just require a little more effot, but if whisking hasn’t fixed your lumps, you can strain the sauce through a fine mesh sieve.
Frequently asked questions
How thick should béchamel be?
It depends on what you’re using it for. A thinner sauce (more milk) works well for pasta dishes. A thicker sauce is better for lasagna or gratins where you need it to hold its shape. You can adjust by adding more milk to thin it or cooking it longer to thicken it.
How do I store leftover bechamel?
Store it in an airtight container in the refrigerator for up to 4 days. When you’re ready to use it, reheat it gently over low heat, whisking in a splash of dairy free milk to restore the consistency.
Can I freeze béchamel?
I don’t recommend it. The sauce can separate and turn grainy when thawed. It’s best made fresh or stored in the refrigerator for short-term use.
More dairy free basics: dairy free mac and cheese / dairy free chocolate cake / dairy free pancakes / dairy free ricotta sauce
Ingredients
- 1/4 cup butter - 4 tablespoons
- 2 cloves garlic - minced
- 1/4 cup all-purpose flour - 4 tablespoons
- 2 cups unsweetened - plain dairy free milk
- 1 cup full-fat canned coconut milk
- 1/8 teaspoon fresh ground nutmeg - optional
- Salt & pepper - to taste
- 1/2 large onion
- 1 bay leaf
- 2 whole cloves
Instructions
- Optional: steep the milk. Add your dairy free milk and coconut milk to a small saucepan. Bring to a simmer. While the milk is heating, use the whole cloves to attach the bay leaf to the onion half. Submerge the onion (bay leaf side down) into the milk. Cover the pot and allow it simmer over low heat until the onion has softened – about 10 minutes. Remove the onion, bay leaf and cloves and discard.
- Make the roux. Melt dairy free butter in a large saucepan over medium-high heat. Then, add the garlic and sauté until fragrant – about 30 seconds. Add the flour and whisk, stirring constantly, until a paste forms. Allow it to cook for about 1 more minute, stirring to prevent burning.
- Make the sauce. Slowly add the warm milk to the roux, whisking to incorporate the liquid into a sauce. Bring the sauce to a strong simmer and cook, whisking frequently to prevent lumps, until the sauce has reached your desired consistency. Add grated nutmeg (if using) and adjust seasoning with salt & pepper, to taste.
