3/23/15: my current best béchamel/cheese sauce: 1 stick butter, 1/2c flour, 1/4t each cayenne, dr mustard, nutmeg. 4c silk cashew milk, 8oz ex sharp cheddar, about 3/8c nutritional yeast, approx. 1/2-1/4 kosher salt.
Bechamel Sauce http://www.epicurious.com/recipes/food/views/White-Sauce-or-Bechamel-Sauce-40046 Another recipe link: http://www.delectablehodgepodge.com/recipes/bechamelsauce.html another link: http://justhungry.com/2006/01/perfect_roux_an.html
Cheesy Bechamel Covered Meatballs: We’ve said it before and we’ll say it again, meatballs are just as good as a stand-alone dish as they are when paired with spaghetti and red sauce, and these ones are covered in a creamy, cheesy bechamel sauce that’s impossible to resist.