Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
NOTES: I have tried a number of different vegan butters and oils in this recipe, so I thought I'd impart a lil bit of wisdom. At the end of the day, a turmeric coconut oil butter worked well, as did olive oil, if you're desperate. My favourite was Nuttelex buttery, although you may have your own favourite vegan butter brand. You could hypothetically use butter if you're not vegan, but then you hypothetically could add cheese as well. Hypothetically, there are better classic roux recipes out there than to substitute into this one.