Basic Dairy-Free Bechamel
Cook time
Total time
Bechamel is a simple white sauce that is intended to be embellished. Season it to suit your meal, or use it to add creaminess to recipe. You can use 1 cup milk beverage in place of the water and half & half, but this can produce mixed results. As is, it has a perfect creamy finish that doesn't break.
Serves: ⅔ cup (about 4 servings)
  • 2 tablespoons dairy-free buttery spread
  • 2 tablespoons all-purpose flour (can sub wheat flour for "tan" sauce; use sweet white rice flour for gluten free)
  • ½ cup unsweetened dairy-free half & half (I used Ripple Original)
  • ½ cup water, plus additional as needed
  • ¼ teaspoon salt, or to taste
  • Black or white pepper, to taste (optional)
  • Pinch nutmeg (optional)
  1. Melt the buttery spread in a small saucepan over medium heat.
  2. Whisk in the flour until smooth and bubbly.
  3. Gradually add the half & half, while whisking, until smooth.
  4. Gradually add the water, while whisking, until smooth.
  5. Whisk and cook until thickened to your desired consistency. If it thickens too much, whisk in a little more water.
  6. Season with the salt and pepper or nutmeg (if using).
  7. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and whisk until smooth before using. Add more water, if needed.
Super-Creamy Option: Reduce the buttery spread and flour to 1 tablespoon each. Increase the dairy-free half & half to 1 cup and omit the water. This very thick sauce can be seasoned and used in layered dishes, or stirred into another sauce, soup, pasta, or rice dish.
Recipe by Go Dairy Free at