Vegan Béchamel Sauce - The Veggie Table

This simple white sauce goes well with flavorful vegetables like broccoli, asparagus, and Brussels sprouts (shown), and in lasagne.
Yield	2 cups
Time	25-40 minutes
Tools	2 saucepans whisk
Ingredients	3 T oil 3 T flour 2 c non-dairy milk dash nutmeg pepper
Directions	Heat the oil over medium heat and carefully add the flour. Whisk continuously for 2 to 3 minutes, until smooth and lump-free. Add the milk or stock slowly, whisking constantly until sauce has thickened. Lower the heat as much as possible and simmer, stirring occasionally, for 15-30 minutes, depending on desired thickness. Season with nutmeg and pepper. Serve immediately or add additional ingredients.
Notes	Béchamel is very versatile. It can be used as the base for herb, sun-dried tomato, nut, or other sauces. As with all milk sauces, be sure to watch the heat. It’s easy to burn or break white sauces. Variations: Use vegetable stock for a light, low-fat sauce. For a much richer sauce, try Cashew béchamel.
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