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White bechamel sauce in a bowl on a plate and a hand holding a spoon in the sauce.

Vegan Bechamel Without Butter and Flour (White Sauce)

  • Author: Bianca
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 4 (3-tbsp servings) 1x
  • Category: sauce
  • Method: blender
  • Cuisine: French
  • Diet: Vegan


Rich, vegan bechamel sauce made with cashews! Just 4 ingredients and a blender are needed. Perfect for pasta, soups, macaroni, mac ‘n’ cheese, and more!


  • 1 cup (130 gr) raw cashews (unsalted/unsweetened)
  • 2 tbsp olive oil
  • ½ to 1 tbsp nutritional yeast (see notes)
  • 1/4 tsp sea salt, more to taste
  • 1/2 cup (115 ml) soy milk
  • ¼ tsp white pepper
  • optional: ¼ tsp of nutmeg
  • optional: ½ tsp dried garlic powder
  • optional: 1 tsp soy sauce for more umami flavors


  1. Soak the cashews (if needed)
    Start by soaking the raw cashews in hot water for about 15 minutes to soften them. If you have a high-speed blender (or any powerful blender), you can skip this step and blend for a bit longer.
  2. Blend Ingredients
    Drain the soaked cashews and add them to a blender. Also, add olive oil, nutritional yeast, sea salt, pepper, and soy milk. Blend on high until creamy and smooth. Don’t be afraid to blend for a bit longer, especially when you don’t soak our cashews. It’s ok if the sauce heats up a little bit in the blender to create that ultra-creamy consistency.
  3. Taste
    Taste and adjust seasonings as needed, adding more salt to taste, nutritional yeast for cheesiness, or soy sauce for a bit of an umami flavor. Nutmeg will add a bit of warmth, and garlic (dried or roasted, not raw) can add a warm sweetness to the sauce.
  4. Transfer the sauce to a jar with a lid and keep it in the fridge or use immediately


  • You don’t need to soak the cashews if you have a powerful or high-speed blender.
  • This sauce is at its best when used fresh, but it can be kept covered for 4 days in the fridge or in the freezer for up to 1 month. When heating, add more soy milk as needed to thin.
  • Avoid adding too much nutritional yeast, as this will make the sauce cheesy. Depending on the brand, add enough to add some umami flavors. Instead, soy sauce or miso can be used to add umami flavors.
  • If your sauce is too heavy or cheesy, add a splash of lemon juice or apple cider vinegar.
  • This sauce is perfect for pasta recipes, lasagna, creamy soups, moussaka, vegetable bakes, and more.
  • For specific recipes, you want to make a thinner or thicker bechamel sauce. For a thinner bechamel sauce, add more soy milk and more cashews for a thicker version.  


  • Serving Size: 4
  • Calories: 1080
  • Sugar: 1 gr
  • Sodium: 0.8 gr
  • Fat: 46 gr
  • Carbohydrates: 38 gr
  • Fiber: 9 gr
  • Protein: 19 gr

Keywords: bechamel sauce, sauce, white sauce, cashew cream,