Most plant-based white sauces either taste thin or rely on heavy substitutes to get any body. This béchamel is made with Overherd oat milk powder. Genuinely creamy, smooth, and versatile enough to use anywhere a classic béchamel would go. We've finished it here as a mac and cheese, but the sauce is the star.
Ingredients
For the béchamel 45g Overherd oat milk powder 450ml water 25g plant-based butter 30g plain flour ½ tsp salt ¼ tsp black pepper ¼ tsp nutmeg To finish as mac & cheese 300g macaroni pasta 30g plant-based cheese, gratedMethod
Make the béchamel
1 Mix the Overherd powder with 450ml water and shake or stir until fully dissolved.
2 Melt the plant butter in a saucepan over a medium heat.
3 Add the flour and whisk continuously for 1–2 minutes to form a smooth paste.
4 Gradually pour in the oat milk, a little at a time, whisking constantly to prevent lumps.
5 Cook for 5–7 minutes, stirring, until the sauce is thick and smooth.
6 Season with salt, pepper, and nutmeg. Use immediately or set aside until needed.
To finish as mac & cheese
7 Preheat the oven to 200°C (fan 180°C).
8 Cook the macaroni according to packet instructions. Drain well.
9 Add the pasta to an ovenproof dish and pour over the béchamel. Stir gently until evenly coated.
10 Scatter the grated plant-based cheese over the top.
11 Bake for 15 minutes until the top is golden and bubbling.
Tips
Don't skip the whisking Whisking the flour into the plant butter before adding the oat milk is what stops the sauce going lumpy. Give it a full minute or two on the heat before adding anything else.
Add the oat milk gradually Pour it in slowly, a splash at a time, whisking as you go. Once you've incorporated the first few additions without lumps, you can pour more freely.
Adjust the thickness For a thinner pouring sauce (good for lasagne), reduce flour to 20g. For a thicker, coating sauce (mac and cheese, cauliflower cheese), keep it at 30g or increase slightly.
FAQ
Can you make béchamel with oat milk? Yes — oat milk works well in a plant-based béchamel because it has enough body to thicken properly around the roux. Using Overherd powder rather than carton oat milk gives you even better results, since you can control the concentration and get a consistently creamy sauce every time.
Can you make plant-based béchamel ahead of time? Yes. Make the sauce up to 2 days in advance and store in an airtight container in the fridge. It will thicken as it cools — reheat gently in a pan over a low heat, adding a small splash of oat milk and whisking until smooth before using.
How long does plant-based béchamel keep in the fridge? Stored in an airtight container, the sauce keeps for up to 3 days in the fridge. Reheat gently on the hob with a splash of oat milk, whisking to bring it back to a smooth, pourable consistency. Avoid boiling — it can cause the sauce to split.
Ways to use it
01 Mac & cheese The recipe above. Pour over cooked macaroni, top with plant-based cheese and bake until golden.
02 Lasagne Layer between pasta sheets and a plant-based bolognese. Use a slightly thinner consistency for this one.
03 Cauliflower cheese Pour over roasted cauliflower, top with breadcrumbs and plant-based cheese, and bake until bubbling.
04 Moussaka Spoon over the top layer of a plant-based moussaka before baking for a creamy, golden finish.
05 Croque monsieur Spread onto bread before grilling for a dairy-free take on the French classic.
06 Creamy pasta sauce Toss straight through pasta with roasted vegetables or wilted greens for a quick weeknight dinner.
Variations
Cheese sauce Stir 40g grated plant-based cheese into the finished béchamel off the heat until melted. Use for mac and cheese, cauliflower cheese, or as a dipping sauce.
Richer and more concentrated Increase the Overherd powder to 55g per 450ml water for a creamier, more indulgent sauce — particularly good for lasagne and moussaka.
Spiced béchamel Add ½ tsp smoked paprika or a pinch of chilli flakes when seasoning. Works well in mac and cheese or as a base for a spiced pasta bake.
Gluten-free Swap the plain flour for cornflour (use 20g) to make a gluten-free version. The sauce will be slightly glossier but works just as well in any dish.
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