This is a basic white sauce able to be used as a substitute for traditional béchamel. Use it as a base for pasta sauces and layering vegetables, you will only be limited by your culinary imagination!
Cashew Bechamel Sauce
A plant-based favourite substitute for Bechamel white and cheese sauces
Ingredients
- 2 cups raw cashews
- 6 cups water
- 1 cup diced white onion
- 2 cloves garlic
- 1 1/2 cups vegetable stock
- 1/2 cup dry white wine
- 2 1/2 tbsp nutritional yeast
- 1 tbsp onion granules
- 1 tsp fresh nutmeg grated
- salt and pepper
Instructions
- PREPARE: Soak the raw cashews overnight in the water, or at least three hours. Strain before starting the sauce recipe and discard the old water.
- START COOKING: Sautee the chopped onions in a little water for a few minutes till they are translucent, keeping them moist so they don't stick.
- Add the fresh garlic and keep adding a little water while it softens in the pan.
- Put the cooked onions and garlic into a nutribullet, high speed blender or vitamix with the drained cashews, the remaining vegetable stock, white wine, nutritional yeast, onion granules, nutmeg and a pinch of salt and pepper.
- Blend until the whole mix is beautifully creamy.
- The sauce will thicken more as it rests and can be diluted a little later if needed.
