|Thick and creamy sauce for casseroles, pasta, and veggies.|
|Time||5 minutes, once the cashews are soaked|
|Directions||Place everything in the blender and process, stopping and scraping down the sides as needed, until smooth.
You can make a thinner, lighter version with non-dairy milk or vegetable stock: Béchamel sauce.
Adapted from the recipe for "Silken almost-bechamel topping" in Vegan Eats World – read my review.
|Key to abbreviations and conversions|