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1/2 cup vegan butter

1/3 cup all-purpose flour

1 1/2 rice milk

1 teaspoon nutmeg

1 teaspoon freshly ground black pepper

1 teaspoon salt, or more- depends on your palate.



In a medium pan melt the butter over medium heat.

Then add the flour and whisk until smooth.

While whisking, gradually add the rice milk and continue to whisk until you've reached a smooth creamy texture.

I like my bechamel on the thicker side, but if you don't you can always add more milk.

Once you've reach the perfect consistency add the salt, pepper and nutmeg, whisk for another minute and then you are done!


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