Ingredients
The following ingredients have 4 Servings
- ½ cup vegan butter
- ½ cup all-purpose flour
- 3 cups plant-based milk ((see note))
- ¼ teaspoon ground nutmeg
- 1 teaspoon sea salt
Instruction
- In a large saucepan, cook the vegan butter over medium heat. Use a spatula to break it up into smaller pieces and cook until melted, about 5 minutes.
- Sprinkle the flour over the melted butter while continually stirring. Cook for a few minutes until flour has completely absorbed the butter, around 3 minutes.
- Turn heat down to medium-low and slowly add the milk, one cup at a time, stirring continuously. Sprinkle with nutmeg and salt. Stir to combine. Cook for approximately 5 minutes until the sauce has thickened.
- Store bechamel in an airtight container or mason jar. Place a small piece of plastic wrap directly on top of the sauce to prevent it from forming a skin. Then add the lid. Keep in the fridge for up to 5 days.
