Cashew Béchamel

Thick and creamy sauce for casseroles, pasta, and veggies. Vegan béchamel sauce
Yield 4 servings
Time 5 minutes, once the cashews are soaked
  • blender
  • rubber spatula
  • 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

You can make a thinner, lighter version with milk or vegetable stock: Béchamel sauce


Vegan Eats WorldAdapted from the recipe for "Silken almost-bechamel topping" in Vegan Eats Worldread my review.

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Cashew béchamel

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