Ease Level: 2 (pretty easy)
For vegan version, use coconut oil and hempmilk or your favorite dairy substitute.
Melt a half cube of butter in a pan on medium heat. Add a 1/2 cup of lentil flour and make a roux. Keep stirring vigorously. Stirring constantly, add 1.5 cups milk. When it begins to thicken a bit, add ¾ cup water. When it thickens a tiny bit more, add ¼ cup cream. Bring to a good boil, add salt to taste and remove from heat. Add pepper at the table.
This is an outstanding traditional gravy to serve over mashed potatoes and also makes a really great eggless hollandaise! Try adding ¼ tsp of your favorite spice to give it a regional flavor. Tarragon has been suggested to me but I confess I haven’t tried it yet!