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Besciamella senza latticini

Dairy-free béchamel sauce

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Basics
Cuisine Italian


  • 0,5 l vegetable stock *
  • 50 g all purpose flour
  • 50 g extra virgin olive oil
  • salt
  • pepper
  • nutmeg optional


  • In a fairly large saucepan, briefly heat the oil, then sift the flour into the saucepan, stirring gently with a whisk. Add the vegetable stock immediately, a little at a time, while continuing to mix, and cook the liquid over low heat until it thickens. (*) If you prefer, you can also use rice or soy milk instead of broth, but I guarantee that you will not be able to tell the difference between a béchamel sauce made with broth and one made with milk!
  • When the béchamel is almost done, adjust to taste with the addition of salt, pepper, and nutmeg.
  • If there are some small lumps, it's because you have not mixed your dairy-free béchamel sauce well! Process the béchamel sauce in a small food processor or in the blender until smooth and creamy.
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