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.