Begin by dicing your celery, onions, and garlic cloves and set aside.
In a pan, saute garlic, onions, and celery and set aside.
Melt your vegan butter over medium heat. Once the butter has melted, whisk in gluten free flour blend and cook stirring constantly for about 2 minutes. Add in vegetable broth, salt, pepper, and cooked vegetables.
Bring to a boil.Once it starts bubbling, turn down the heat to low and continue to stir until thickened, about 5 to 8 minutes Allow to cool and use as you would any recipe that calls for cream of celery.
