This is a rich, delicious dairy-free alternative to the classic béchamel sauce that can be used to top pasta dishes or moussaka. It is also gluten-free and grain-free, so if you have a gluten-free pasta, this would be perfect to top it.
You could use coconut oil instead of the vegan butter, but it would have more of a coconut flavor, of course.
4 tablespoons vegan butter alternative
⅓ cup arrowroot starch
2 cups canned coconut milk
Salt & pepper, to taste
½ – 1 teaspoon ground Nutmeg
1 egg, lightly beaten.
Melt vegan butter over medium heat in heavy bottomed saucepan. Add salt, pepper, and arrowroot starch, stirring to incorporate completely. Stir a minute. Whisk in coconut milk. Bring to a boil and let cook 2 minutes, whisking constantly.
Pour ½ cup of the hot mixture into the beaten egg, whisking completely. Add the egg mixture and nutmeg to saucepan, whisk in completely and cook another 1-2 minutes, until thickened. Remove from heat.