I haven't written much about going vegan (in fact, I haven't been doing very well with the blog at all lately) and blogging about food with spur-of-the-moment, unstylized, mobile phone photos is probably a mistake; photos are everything when it comes to food blogging, even if some people manage to make their gorgeous photos look completely effortless.
Nonetheless... I am going to post my terrible photos anyway!
Tonight I had my first go at making a vegan cheese sauce. What I would really like to do is to replicate the cauliflower cheese pies from Higgidy, that we used to eat (and occasionally still sneakily do), but one thing at a time - I wanted to try to get the cheese sauce down first.
I was loosely following the idea in this recipe (all inadequacies are of course my own) - i.e. making a bechamel as you would usually, but with non-dairy fat, and vegan milk, then adding mustard and seasoning and nutritional yeast. I used almond milk, and olive oil-based vegan butter.