If you're curious on how to make béchamel sauce with oat milk here's my easy to follow the recipe. I have been perfecting a béchamel sauce over the last year that I use in many of my quick dinner recipes. I still tolerate a little cheese so I mostly make this sauce including cheese. However, I have also made a vegan béchamel sauce by using dairy-free butter and nutritional yeast instead of cheese. I prefer drinking oat milk than any other plant-based milk as when I use it to cook with it is really similar to cow's milk. Have a try yourself, I think it still tastes really good. I have also made this recipe numerous times when cooking for vegan friends and it tastes just as good. I have included the vegan options below too.
Ingredients
- Butter (or non dairy butter) – 2 tbsp butter
- Flour – 30g or 2 tbsp
- Oat Milk (or your preferred milk) – 500ml
- Cayenne Pepper – pinch
- Nutmeg – 1/8 tsp
- Paprika – 1/8 tsp
- Sprinkle salt + pepper
- Dijon Mustard (or any mustard on hand) – 1 tsp
- Parmesan Cheese (swap out for nutritional yeast if you're vegan) – 1/4 cup
Method
- MELT butter in saucepan
- ADD flour and combine to make your paste – which is called a Roux
- COOK for a few minutes
- ADD milk slowly a little at a time whisking as you pour in
- SPRINKLE in spices and add remainder of the milk
- STIR in cheese, stir until the cheese is melted
- COOL* before refrigerating or use straight away
*I make this the day before if I am preparing to make a lasagne
