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White Sauce with Oat Milk

White sauce with oat milk, or bechamel sauce with oat milk, is a dairy free version of the French classic sauce and is a key ingredient for many dishes.

Country gravy in a cast iron pan on a white marble counter

A dairy free white sauce is a must for a number of dishes.

Dishes like Dairy Free Italian Lasagna and Dairy Free Scalloped Potatoes are simply not the same without it!

The French term for this medium-thick white sauce is béchamel, and it is important as a base for soufflés.

Italians and Greeks are more fond of using it in pasta casseroles with a ragú. Greek moussaka calls for it too.

This white sauce with oat milk, or bechamel sauce with oat milk if you prefer, is a great dairy free sauce for these kinds of recipes.

Choosing your Brand

I have tried a handful of oat milk brands and I can tell you, not all oat milks are created equal.

Some brands taste like oats and have the consistency of water. Other brands have a milder taste and are slightly reminiscent of milk. Oatly and Alpro are my two go-to brands.

When I visit New York, I really like Oatly, which I find to taste like regular milk and to be a little extra creamy. I’d assume this is true in Canada too.

In Israel, I only use the barista version of Oatly, which is still more watery than the regular Oatly in the States. I expect it is the same in Europe because that is where it is imported from.

For Israel and Europe, I find the Alpro oat milk indistinguishable from the Oatly Barista. However, the Alpro “Not Milk” oat milk I find to be almost identical to milk but a little sweeter – which I like.


A roux is flour and fat cooked together until it reaches a specific color.

It is used as a thickening agent for gravy, sauces, soups, and stews and has been used in French cooking for hundreds of years to thicken sauce.

The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired color. 

A roux can be white and used for country gravy, blond for classic gravies, or brown and used in gumbo and jambalaya.

The lighter the roux, the more thickening power it has.

Once the roux is the desired color, liquids like stock are added.

Browning Flour

People often see instructions like “brown the flour” and avoid this step because they aren’t making brown gravy.

Browning flour means you’re cooking the flour. This removes the flour flavor so it won’t ruin the taste of your gravy.


Many people don’t like using flour because if it isn’t cooked long enough, it can give a floury flavor. Also, if not made properly, it can become clumpy.

The good news is, making a smooth creamy sauce or gravy is a snap if you turn it into a roux first.

Another benefit some people see with gravy made with flour is that it keeps better in the fridge. This means it can be made ahead of time or used for leftovers.

What Kind of Oil to Use

Neutral oils like vegetable oil, safflower oil, and sunflower seed oil work well here.

Flavored oils, like olive oil and coconut oil, can be used as well but may add an undesired flavor to your dish.

Schmaltz or other rendered animal fats can also be used in place of oil and may add a nice savory flavor.

Gluten Free

For a gluten free version, skip the roux. Instead, heat the milk and add a slurry to it.


Slurries are commonly used in Asian cooking and Chinese-American cuisine. It is used to make sauces needed for recipes like Beef and Broccoli and Pepper Steak.

A slurry, like a roux, is used to thicken gravies, sauces, stews, and soups. However, unlike a roux, it is added at the end of the recipe and is gluten free.

It is a combination between corn starch or potato starch and water and provides a silky texture. 

While it is less common, slurries can be made with flour.

How to make a slurry

To make a slurry, use half the amount of flour as the recipe calls for. Then, slowly add water to it until you get a thin paste.

Can it be made ahead of time?

Yes. You can make this sauce a day or two before and simply reheat it shortly before you’re ready to serve.

Let sauce cool completely and cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

How to Store

Once the sauce has cooled, place it in an airtight container. Keep up to 5 days in the refrigerator.

How to Freeze

Once the sauce has cooled, place it in an airtight container or a resealable freezer bag.

You can freeze sauce for up to 5 months. After that, it is still safe to eat, but the quality begins to degrade.

How to Reheat

Gravy will thicken as it cools. When you reheat it, thin it out with additional oat milk or water until it is smooth and reaches your desired consistency again.

Yield: 1 cup

White Sauce with Oat Milk (Béchamel Sauce with Oat Milk)

Country gravy in a cast iron pan on a white marble counter

Dairy free béchamel sauce or white sauce made with oat milk. Perfect for dairy free scalloped potatoes and dairy free lasagna.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 1 1/2 tablespoons oil
  • 2 tablespoons flour
  • 1 cups oat milk, heated
  • Salt and freshly ground pepper to taste


  1. Heat oil in a heavy-bottomed saucepan or skillet.
  2. Stir in the flour and cook, stirring constantly, until the paste cooks for about 2 minutes, but don't let it brown.
  3. Add the hot oat milk, continuing to stir as the sauce thickens. Bring it to a boil.
  4. Add salt and pepper to taste, lower the heat, and cook, stirring for another 2 to 3 minutes. Remove from the heat.


If the gravy becomes too thick, you can thin it out with a little more oat milk or water.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 374Total Fat: 22gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 305mgCarbohydrates: 41gFiber: 2gSugar: 19gProtein: 4g

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