Makes about the right quantity for two servings of pasta. Not technically a “correct” method of making white sauce, but it comes out without lumps, so who cares!

300g soya milk
30g vegan margarine
30g flour
salt and pepper to taste
dried herbs of your choice (optional)

Gently melt the vegan margarine in a saucepan, then add the milk. Sieve in the flour and whisk until the mixture is smooth, making sure none of the flour has stuck to the bottom of the saucepan.

Increase the heat and whisk continuously until the sauce thickens. Use immediately, or if you have to leave it for a few minutes, turn off the heat and keep whisking it so it doesn’t go too thick or lumpy.

For a cheese sauce, add 1-2 tbsp nutritional yeast or some Parmezano to taste at the end.