vegan bechamel sauce

By Jody

Ingredients

• 1/4 cup olive or canola oil
• 2 T. white flour
• 2 1/2 cups unsweetened soymilk, (use a brand that uses a thickening agent, such as Silk)
• Salt and Pepper, to taste
• If not thick enough add a tablespoon or two of cornstarch

Preparation

Step 1

. In a small saucepan over low heat, heat the oil. Add the flour, stirring constantly with a wire whisk for 1-2 minutes, or until the flour smells slighly toasted but is not burning.

2. Whisking constantly, add the soymilk, carefully pouring down the side of the saucepan. The sauce will sizzle and bubble slightly, and it is important to continue to vigorously stir at this point to prevent your sauce from forming clumps of flour or burning. (If this should happen, simply pour your sauce through a fine sieve or strainer before serving.)

3. Cook until desired thickness, and salt and pepper to taste. Serve hot. (This sauce is best served right after it is made.)