Vegan Béchamel Sauce

Missing your favourite creamy dishes? Master this vegan béchamel sauce, and you’ll soon be back enjoying the comforting lasagnes, pasta bakes, and chowders you love. 


Prep: 5 mins | Cook: 10 mins | Serves: 1 cup 

Making béchamel sauce is not rocket science, but pulling off a flavoursome vegan alternative can be tricky. A traditional French béchamel relies on three ingredients: flour, butter and full cream milk. Hence, most vegan versions, swap the dairy milk and butter with plant-based alternatives. 

In this bechamel recipe, Almo Crème, coconut oil and flour are heated over a stove to form a thick paste, to which Almo Milk is then gradually added to make a silky-smooth sauce. The Almo Crème helps create the golden colour and nutty scent of a classic French roux. Turmeric and nutmeg balance the sweet and savoury flavours, while the nutritional yeast adds a rich, fermented cheesy flavour. We also love to add 1 to 2 fresh bay leaves.

The quantities given should be enough to cover a large lasagne, make a vegetable gratin, or take your potatoes to the next level. If you want to make vegan mac and cheese, simply add a few extra tablespoons of nutritional yeast flakes or treat yourself with some vegan cheese.


  • 3 tbsp Almo Crème
  • 3 tbsp coconut oil
  • 1 tbsp plain or gluten free flour
  • 1/2 litre Almo Milk
  • 2 bay leaves
  • 1/4 tsp tumeric
  • 2 tsp nutritional yeast flakes
  • pinch of nutmeg


  1. Melt coconut oil and Almo Crème in a saucepan over medium heat. Once melted, add flour and cook, stirring continuously, for 1-2 minutes or until bubbles start to form. 
  2. Gradually add Almo Milk while whisking to ensure no lumps form. Add optional bay leaf, nutritional yeast flakes and turmeric.
  3. Bring mixture to the boil. Once boiling, reduce heat to medium and cook, stirring continuously, for 4-5 minutes or until the mixture starts to thicken. Add a pinch of nutmeg and season with sea salt and cracked pepper to serve.