You are dairy intolerant and you crave an unctuous pasta dish. With this bechamel sauce, the others will stare at you enviously. Very simple to realise:
Ingredients: 2 tbsp ghee, 2 tbsp olive oil, 3 garlic cloves, 1/2 onion, 3 or 4 tbsp starch (I use tapioca but corn or potato should be fine), 500 ml almond milk (or soy or other vegetable milk), 1 tbsp nutritional yeast, juice of 1/4 lemon, salt, pepper, cayenne pepper, cinnamon plus any fresh herbs you like.
Put the fat in a saucepan, fry the chopped garlic and onion on low heat, pull the starch and mix to obtain a paste, add the milk little by little and keep mixing with a whisk, add the rest of the ingredients and that’s it.
Note that the sauce will thicken when cooling so don’t be afraid to add more milk if it’s too thick in the pan.