Vegan Béchamel Sauce
Makes: 4 cups (1 L)
For those who are not familiar, béchamel is a basic white sauce, usually made by first making a roux with flour and butter, which helps to thicken the milk that is added in. Béchamel often forms the basis for many basic sauces - for mac & cheese, just add cheddar, or add parmesan if you are making an Alfredo sauce.
  • 4 cups (1 L) unsweetened almond milk
  • 1 bay leaf
  • 3 whole cloves or ¼ tsp ground cloves
  • ¼ cup olive oil
  • ½ small onion, chopped or 2 shallots, chopped
  • ¼ cup flour
  • Salt and pepper, to taste
  1. In a small saucepan, heat almond milk, bay leaf and cloves over medium heat. Do not bring to a boil.
  2. Meanwhile, in a medium saucepan, heat olive oil over medium heat. Sauté onion or shallots until they are soft and translucent, about 5 minutes. Add in flour, stirring to ensure that all of it is coated in butter.
  3. Whisk in heated almond milk gradually. Bring to a gentle simmer for 20 minutes, or until thickened. Season with salt and pepper to taste.
Recipe by Vincci Tsui, RD | Calgary Registered Dietitian at