Pumpkin Bechamel Sauce
Author: Alison Murray @ Om Nom Ally
- 1 cup + 1 tbsp milk (soy or almond are best)
- 2 tbsp rice bran or coconut oil
- 2 tbsp flour
- ½ cup cooked, pureed pumpkin
- ⅛ tsp nutmeg
- ½ tsp salt
- ¼ tsp pepper
- In small saucepan heat oil on medium heat and add flour, then add milk and whisk until thoroughly mixed.
- Bring mixture to a boil and then lower heat. Whisk in pumpkin puree, salt and spices and simmer until sauce thickens.
Recipe by @OmNomAlly at https://omnomally.com/2011/05/22/vegan-pumpkin-lasagna/
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