Form a classic onion pique first. Lay the bay leaves across the open face of the onion half. Secure them in place with the cloves by sticking the cloves through the bay leaves into the onion. Set it aside.

In a saucepan combine the butter and flour. Heat it over medium high heat and whisk them together until the mixture is smooth to make a base roux. The flour should be completely cooked off and the mixture should be golden, which will take about 2 minutes. While continuing to whisk, slowly pour in the almond milk until there is a smooth sauce. Add the onion pique, salt and nutmeg.

Let the bechamel sauce come to a gentle bubble, then reduce the heat to low. Allow it to cook and thicken for 20 minutes, stirring often to keep it as smooth as possible. When the sauce is done, pour it through a fine mesh strainer into a heat proof bowl to make it even more smooth and luscious.

This will keep for a day sealed in the refrigerator if you would like to make it ahead. Use it in lasagna, mac and cheese sauce (just remove the onion pique and whisk in your favorite cheeses for an incredible sauce. Skip the straining step.), and anything else your heart desires!