Make the chickpea flour base

• Heat the oil in a pan.
• Add the chickpea flour and whisk until a smooth paste forms.

Build the vegan bechamel

• Pour in the almond milk gradually, whisking until smooth.
• Stir in the sesame seed butter.
• Add more almond milk until the sauce is fluid and pourable.

Season the sauce

• Add the garlic powder, cracked black pepper and sea salt.
• Taste and adjust the seasoning, then loosen with a splash more almond milk if needed.

Boil the gnocchi

• Bring a pot of water to a boil.
• Cook the frozen cauliflower gnocchi until they float to the surface.

Combine gnocchi and sauce

• Transfer the drained gnocchi into the bechamel sauce.
• Add a little pasta water and stir to coat.

Garnish and serve

• Top with chopped cilantro.
• Serve immediately.