- 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.