Vegan Bechamel Sauce


  • 3 tbsp Almo Crème
  • 3 tbsp coconut oil
  • 1 tbsp plain or gluten free flour
  • 1/2 litre Almo Milk
  • 2 bay leaves
  • 1/4 tsp tumeric
  • 2 tsp nutritional yeast flakes
  • pinch of nutmeg


Melt coconut oil Almo butter in a saucepan over medium heat. Once melted, add flour and cook, stirring continuously, for 1-2 minutes or until bubbles start to form. Gradually add Almo Milk while stirring.

Bring mixture to the boil. Once boiling, reduce heat to medium and cook, stirring continuously, for 4-5 minutes or until the mixture starts to thicken. Season with sea salt and cracked pepper to serve.