While the bolognese is simmering, make the béchamel sauce. In a saucepan, melt the butter. Use a whisk to gradually add the flour, creating a roux. Whisk in the plant-based milk a little at a time ...

Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise ...