Vegan and gluten free Bechamel sauce

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Instructions - unsweetened almond milk - whole / brown rice - flour - nutmeg - sea salt - pepper

1. Put the flour in a saucepan. Turn on the stove to medium high heat. Add a little bit of non-dairy milk while whisking with a manual whip. 2. Keep adding the milk slowly while still whisking. 3. Let the mixture cook for 20 to 25 minutes or until it thickens, whisking regularly. 4. Add the nutmeg salt and pepper to taste. And voila! You can use it for your favorite gratin or lasagna, pasta or whatever you feel like having.

Well I have made this recipe a few times for people who are not on any kind of "free from" diet. And believe me when I say that they all said that it was "lighter" (as in less heavy on the stomach) than the traditional recipe. And I do think that nowadays, people tend to prefer meals that are fulfilling without the feeling of being stuffed. Why this vegan and gluten free version is better than the traditional recipe?

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