Shallots sweat in coconut oil before oat flour toasts into a gentle roux; fresh almond milk then whisks in slowly with thyme, bay leaf, and a pinch of nutmeg for a silky dairy-free béchamel.
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In 2 1/2 quart sauce pan, heat oil over medium flame. Sweat shallots until translucent.
Add flour and cook over low heat, stirring constantly for about 5 minutes .
Slowly whisk in almond milk with thyme, bay leaf, and nutmeg.
Increase heat to and continue cooking for about 20-25 minutes , stirring often until sauce thickens.
Strain sauce through chinois. Add lemon juice. Season to taste.
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