Ingredients (serve 1 cup)
3 tbsp almond creme
3 tbsp coconut oil
1 tbsp plain or gluten free flour
1/2 litre almond milk
2 bay leaves
1/4 tsp turmeric
2 tsp nutritional yeast flakes
Pinch of nutmeg
How to make
- Melt coconut oil and Almo Crème in a saucepan over medium heat. Once melted, add flour and cook, stirring continuously, for 1-2 minutes or until bubbles start to form.
- Gradually add Almo Milk while whisking to ensure no lumps form. Add optional bay leaf, nutritional yeast flakes and turmeric.
- Bring mixture to the boil. Once boiling, reduce heat to medium and cook, stirring continuously, for 4-5 minutes or until the mixture starts to thicken. Add a pinch of nutmeg and season with sea salt and cracked pepper to serve.