• Melt vegan butter over medium-low heat in a medium-sized saucepan.
  2 tablespoons vegan butter
• Once the butter has melted, add in the all-purpose flour. Using a wooden spoon, mix together until a dough-like mixture has formed. Cook down for 1 minute.
  3 tablespoons all-purpose flour
• Add in one third (just 100mL) of the cold plant-based milk and quickly mix, still with a wooden spoon. It should now resemble a thick paste.
  1 ¼ cups plant-based milk
• Switching to a whisk, add in the second third (another 100 mL) of the cold plant-based milk and whisk vigorously for 30 seconds. There should be no lumps remaining and the sauce should fall through the whisk easily.
• Add the last third (the last 100mL) of the cold plant-based milk, salt, pepper, and a pinch of nutmeg. Whisk until combined.
  ¼ teaspoon salt, ⅛ teaspoon pepper, pinch of nutmeg
• Serve as is over fresh pasta, in lasagna or as the base for vegan mac and cheese. Enjoy!

Optional:

• If desired, when adding the last third of milk and spices, feel free to whisk in vegan cheddar or parmesan cheese, or nutritional yeast, to turn this into a vegan cheese sauce.