Serves: 5
Total Calories: 73
Yield: 1 cup

2 tablespoons olive oil
3 tablespoons whole wheat pastry flour
1 cup plain unsweetened soy milk
1/4 teaspoon sea salt
pinch nutmeg

1. Heat the oil in a small saucepan over medium-high heat. Add the flour and mix well.
2. Remove the pan from the heat. While stirring vigorously, add a small amount of milk to form a paste. Return to the heat and add a little more milk, while continuing to stir vigorously. Continue adding milk while stirring until all the milk is used and the sauce is thick.
3. Add the salt and nutmeg and mix well. Use immediately.

For a Change . . .
* For Béchamel aux Fines Herbes, add some finely minced fresh parsley, chives, tarragon, rosemary, and/or any other herb of choice to the sauce when it is returned to the heat for the second time.
* For Béchamel Piquante, add 1/2 teaspoon dry mustard, 2 teaspoons Dijon-style mustard, or a pinch of cayenne pepper to the sauce when it is returned to the heat for the second time.
* For Mushroom Béchamel, sauté 1 cup sliced mushrooms in the oil (in Step 1) before adding the flour.

Nutritional Facts:

Serves: 5
Total Calories: 73
Calories from Fat: 49

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Quick 'N Easy Tomato Sauce
Luscious Tomato Garlic Sauce
Easy Tahini Sauce
Cilantro Pesto
Garden Sauce
Vegan Pesto
Light Tahini Sesame Sauce
Bechamel Sauce
Mushroom Wine Sauce
Red Pepper Sauce
Spinach Green Sauce
Tofu Mushroom Sauce
Sun Dried Tomato Cream Sauce
Tahini Miso Sauce
Golden Cashew Cream
Cashew Bechamel
Down South "Milk" Gravy
Pot Liquor Sauce
Spicy Peanut Sauce
Fresh Mango Chutney
Cranberry Fruit Sauce
Wild Blueberry Coulis
Cashew Cream Sauce
Sunny Citrus Sauce
Safe Citrus Peel
Herbed Pecan Condiment
Soyannaise
Tomato Salsa
Bell Pepper Relish
Arame Condiment
Gomashio
Roasting Bell Peppers
Apple Tahini
Tartar Sauce
Prune Date Sauce
Daikon Condiment