Béchamel, also known as white sauce in the US, is the mother sauce of French and Italian cuisine. Used in pasta-bakes, lasagne, and many other dishes, it's traditionally made with butter, milk, and flour. In our vegan béchamel sauce, we use olive oil and plant milk to make a sauce that is as delicious and versatile as the original béchamel.
In a small pot, warm up the olive oil, add the flour, whisk and cook for about 2 minutes or until the mix starts to bubble.
Add milk,salt, and grated nutmeg to the oil and flour mixture and keep stirring with a whisk on medium-low heat for about 5 minutes, or until the sauce thickens.You should aim for a creamy, smooth, and not-too-thick white sauce.
The sauce will keep thickening while it cools, so don't overcook it or it'll end up being too thick.
During the cooling process your béchamel will become thicker. To make it thinner, just add some soy milk and warm it up again. If it lumps up, use an immersion blender to make it smooth again.