Start making the bechamel by melting the vegan butter or adding the olive oil on a saucepan and adding the flour.
2 tablespoons extra virgin olive oil, 8 tablespoons chickpeas flour
When it starts to brown, cook it for 1 minute more and add the vegetable milk.
4 cups almond milk
Stir with a whisk until it starts to get creamy. Add the nutritional yeast, nutmeg, salt, and pepper.
2 tablespoons nutritional yeast, ½ teaspoon nutmeg, 1 teaspoon Fine sea salt, pinch Pepper
This sauce gets sticky very quickly, so; you should make it just when everything is ready to assemble.Plant milk: any plant milk will work here. Suitable creamy replacements for almond milk are unsweetened oat milk and soy milk.