Transform your plant-based dinners with this easy vegan bechamel sauce (otherwise known as vegan white sauce). It's easy to make with only a handful of staple kitchen ingredients in your vegan kitchen.
In a large saucepan, cook the vegan butter over medium heat. Use a spatula to break it up into smaller pieces and cook until melted, about 5 minutes.
Sprinkle the flour over the melted butter while continually stirring. Cook for a few minutes until flour has completely absorbed the butter, around 3 minutes.
Turn heat down to medium-low and slowly add the milk, one cup at a time, stirring continuously. Sprinkle with nutmeg and salt. Stir to combine. Cook for approximately 5 minutes until the sauce has thickened.
Store bechamel in an airtight container or mason jar. Place a small piece of plastic wrap directly on top of the sauce to prevent it from forming a skin. Then add the lid. Keep in the fridge for up to 5 days.
If you make the gravy ahead and reheat it, you may need to add additional vegetable broth to thin it out because it may thicken as it cools.