3 tablespoons of olive oil or vegan butter
2-3 tablespoons of flour (3 tablespoons makes a thicker sauce)
2 Cups of unsweetened non-dairy milk (room temp)
Salt and pepper to taste
Sprinkle of nutmeg
Heat the vegan “butter” or oil in a small pot over medium low heat, just until the “butter” begins to bubble. Whisk in the flour and stir until the flour is smooth and bubbly. Slowly add the milk while whisking, continuing to whisk until the sauce begins to thicken about 4-5 minutes. Lower the heat and cook for an additional 2 minutes. Season to taste with salt and fresh pepper and add a pinch of nutmeg. Great in lasagna, over veggies or my Creamy Baked Penne pasta.