La béchamel sauce (vegan!)

I apologize for not being as active on my food blog. I kept telling myself after the wedding I would be better. And, now with COVID-19, I fear it will get even more busy and crazy. And, of course the wedding is postponed. But, I still cannot wait to marry Mike and celebrate when this finally calms down. For now, let's cook! I heard Philadelphia is closing down restaurants!? Time to learn to cook... yay!
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So, this experimental recipe turned out amazing! I made lasagna for our residency cultural lunch... one of my favorite events at my program. We have so many residents from other countries and I LOVE sharing food and recipes. I used my Italian grandma’s recipe for one of the recipes and then made a vegan one. My favorite part was the vegan la béchamel! So good 😊. Recipe below. .
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La béchamel sauce
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Ingredients
* 2 tablespoons vegan butter (I used I can’t believe it’s not butter) * 2 tablespoons flour
* 1 1/2 cups extra creamy oat milk * Salt
* Freshly ground pepper
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Directions
Melt butter and mix in flour. Keep mixing until a slurry and try not to let it brown. Warm milk in microwave then add and keep stirring. It should start bubbling and thickening. Like 5 minutes. Then I added a little spinach, but you don’t need too ☺️. Add salt and I LOVE cracked pepper. Add to a layer of lasagna or pasta for Mac and cheese. Honestly one of the best experimental recipes I’ve done!