The bechamel without milk is a tasty sauce for pasta dishes prepared with simple ingredients and not with lactose-free products.
Bechamel is essential in preparing great classics of Italian cuisine such as lasagna, cannelloni, or baked pasta, but it is also used to fill delicious main courses and side dishes like fennel, mushrooms, or other dishes rich in taste and flavor.
The milk-free version is as tasty as the classic one and is perfect for lactose intolerant people or in a vegan diet, as it contains no animal-derived ingredients.
Read on to learn how to make bechamel without milk with the easy recipe you will find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 cups vegetable broth
- 3 1/2 tbsp extra virgin olive oil
- 1/2 cup all-purpose flour
- nutmeg
- salt
- pepper
Preparation of Milk-Free Bechamel
Heat the broth.
In a saucepan, heat the extra virgin olive oil.Add the flour and mix with a whisk, letting it cook for a couple of minutes.
Add the hot broth, stirring vigorously to avoid lumps, and bring to a boil.Let it cook for a few more minutes, turn off the heat, adjust salt, pepper, and flavor with a bit of grated nutmeg.
Use your milk-free bechamel according to the recipe or store it well closed in an airtight container in the refrigerator for three days.
Notes
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