This is the healthy version of the classic bechamel sauce made with dairy milk and butter. It is so easy to make and easily veganised.:)
You can use it to make endless pasta dishes, as well as lasagnas and to thicken any sauce or filling.
2 cups of non-dairy milk (I used non-sweetened almond milk)
4 tbsp olive oil
3 tbsp flour
Salt, pepper and nutmeg to taste
1. Put the olive oil in a pan and bring it to the stove. Add in the flour and cook for around 1 minute. Add in the milk and mix constantly with the metal whisk, get rid of any lumps and stirring constantly until it thickens.
2. Season with salt, pepper and nutmeg.