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Lemon & Herb Bechamel

  • 1 ¾  cup of almond milk

  • 1 tbsp coconut oil buttery flavor

  • 1 tbsp coconut flour

  • ¾ oz fresh squeezed lemon juice

  • ¼ tsp salt

  • ½ tsp dried rosemary

  • ½ tsp dried dill

  • 1 ½ tsp fresh cilantro

  • 1 ½ tsp fresh parsley

average rating is 3 out of 5, based on 2 votes, Recipe Ratings




Cook Time

PREP 8 min, COOK 8 min


In a Saute pan, heat the almond milk on simmer. In a separate pan, create a red roux using the coconut oil buttery flavor and coconut flour, by melting the coconut oil buttery flavor in a pan and stirring flour in until you get a blond mixture.


Add almond milk, stirring, be sure heat is at the lowest temperature. Then add lemon juice, salt, and herbs.

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