Creamy Vegan Béchamel Sauce
1 Tablespoon olive oil
3 Tablespoons vegan margarine
4 Tablespoons flour
1 1/2 cups soy milk
3/4 cup water
veggie bullion for 2 cups liquid
1 package silken tofu
1/2 a tub of vegan cream cheese (Tofutti)
1-2 slices of vegan cheese slices (optional) (Tofutti)
pinch fresh nutmeg
1. In a large bowl, blend together the soy milk, water, bullion, tofu, and cream "cheese".
2. Make a roux by heating the oil and melting the butter in a large saucepan. Add flour and whisk over medium-high heat for a few minutes, making sure it doesn't burn. Pour this mixture into the blended ingredients and mix.
3. Return ingredients to saucepan and whisk until it thickens a bit, then simmer on low for a minute or two. Add nutmeg, black pepper, and tofutti slices if using. Set aside until ready to use.