Can be made with or without dairy and gluten
- 1-2 leek washed and sliced (white part only)
- 1 tablespoon of Nuttelex or other suitable dairy free margarine (or butter if dairy is tolerated)
- 1 tablespoon of gluten free plain flour or cornflour (or wheat plain flour if gluten and wheat tolerated)
- 1 and 1/4 cup rice milk or Soy milk (can use standard milk if dairy tolerated)
- Salt for seasoning
Meanwhile make the white sauce
Melt Nuttelex (or other suitable) in a small saucepan, add flour; cook, stirring, until mixture bubbles and thickens. Gradually add 1¼ cups milk or suitable milk alternative stirring, until mixture boils and thickens. Season; with a little salt.