Cashew Béchamel

Thick and creamy sauce for casseroles, pasta, and veggies.
Yield	4 servings
Time	5 minutes, once the cashews are soaked
Tools	blender rubber spatula
Ingredients	1 c raw cashews, soaked for 3 hours and drained, or ½ c plus 2 T cashew butter 1 pound silken tofu, drained 3 cloves garlic, chopped 2 T lemon juice 1 T olive oil 2 t cornstarch 1 t salt ¼ teaspoon ground nutmeg, plus more for garnish
Directions	Place everything in the blender and process, stopping and scraping down the sides as needed, until smooth. Use for Eggplant parmigiana Lasagna florentine Moussaka Mushroom lasagna Savory crêpe topping You can make a thinner, lighter version with milk or vegetable stock: Béchamel sauce
Notes	Adapted from the recipe for "Silken almost-bechamel topping" in Vegan Eats World – read my review. Buy it: Amazon.com \| Amazon.co.uk More: Mock cheese and dairy
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