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  • 6 tbsp vegan butter or any oil you want
  • 4 tbsp 4 tbsp flour
  • 500 ml almond milk


  • Place the vegan butter in a heavy saucepan over medium heat and melt it completely. Add the flour and stir quickly until combined and keep stirring and cooking the flour and oil mix for a few minutes. It will dry out a little bit and resemble dough as you can see in the pictures.
  • Don’t let the mass darken, you want the flour just cooked, not fried.
  • Add the milk a few tablespoons at a time and stir vigorously to soften the mixture and the mass is of even consistency. Keep adding and stirring the liquid into the mass a few tablespoons at a time until the milk is incorporated.
  • Don’t be tempted to add all the liquid at once. It will result in a clumpy disaster. Trust me, I’ve tried.
  • You will be left with a thick, creamy mix of flour, vegan butter and almond milk. If you want your sauce thinner, add more milk. If you prefer it thicker, then use less almond milk next time. Add any seasoning you want that goes well with your dish.