Oat milk béchamel sauce

Quite a satisfying version of the original!

The béchamel sauce is great in lasagna, other pasta dishes, or to add richness to baked dishes such a potatoes au gratin.

If you've never made a roux before, it's basically when the flour is absorbed into the butter and you get a thick paste.

Ingredients:

50 g (1/4 cup) vegan butter

35 g (1/4 cup) gluten free flour

500 ml (2 cups) oat milk

1/4 tsp nutmeg

3 tbsp nutritional yeast flakes (optional for nutty taste)

salt & pepper

Method:

1. In a medium sauce pan, melt butter and stir in flour to make a roux (thick paste). Once flour is absorbed, cook for 2-3 minutes on medium heat

2. Add cold milk gradually, whisking constantly

3. Add nutmeg, nutritional yeast flakes, and salt and pepper to taste

4. Bring to a simmer and allow to thicken slightly so it coats the back of a spoon. Use immediately

Makes about 2 cups