Vegan bechamel sauce (with oil)

1/2 liter of soy milk naturally
3 or 4 tablespoons flour (depending on desired consistency)
2 tablespoons extra virgin olive oil
a sliver of vegetable stock cube (or 1/2 teaspoon powdered nut)
a pinch of nutmeg
salt
pepper (optional)
other ingredients depending on the desired variants (optional)

Pour a small portion of soy milk (about 100 ml) in a thick-bottomed saucepan and turn the heat to medium-low flame.
Add the flour and melt it in milk using a whisk and, without stirring to avoid lumps, add the remaining milk, the nut oil, salt, pepper and nutmeg.
Keep stirring until you get the desired consistency.

You can substitute soy milk with other milks vegetables or vegetable stock.


Suggestions for some variants:

With small variations in bechamel you can prepare many different dishes. Here are a few possibilities:

1) bechamel sauce to Green: together with the white sauce of pesto alla genovese.

2) mushroom béchamel: combine the white sauce of mushrooms (some smoothies and partly into pieces), sautéed seasoning if you wish a more tasty.

3) béchamel sauce with asparagus: combined with béchamel sauce cooked asparagus (some smoothies and partly in pieces) and seasoned with a little oil and salt, eventually skipped first in a pan with a little garlic and parsley if you want a more flavorful dressing.