In a saucepan over low heat, melt the margarine and add an equal amount of flour. Whisk continuously for one minute to create a smooth roux and remove the raw flour taste.
Slowly add the warmed oat or rice milk, a splash at a time, whisking non-stop. This gradual process guarantees a silky, lump-free texture.
Season with salt, black pepper, and a generous pinch of freshly grated nutmeg—the absolute star ingredient of a true Béchamel.
Simmer gently. The moment the sauce perfectly coats the back of your spoon, turn off the heat. Your dairy-free Béchamel is ready.
