Lasagna Bechamel (Vegan)

Instructions

1. Melt the vegan butter, or heat the olive oil, in a large pot over medium heat.
2. Whisk in the flour and cook 5-7 minutes, until pale golden but not browned.
3. Slowly whisk in the warm plant milk.
4. Simmer, whisking, until thick and smooth. It should coat a spoon but stay pourable, like heavy cream - not pasty.
5. Season with the salt and nutmeg.
6. Keep warm for assembly.

Notes

• One hotel pan’s worth, about 1 to 1.25 quarts. 20 servings is one pan.
• Same roux ratio as the dairy bechamel. The source document’s vegan version uses half the fat and flour for the same volume of milk, which sets up too thin to hold the layers.