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 cashews 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
Notes
Adapted from the recipe for "Silken almost-bechamel topping" in Vegan Eats World – read my review.
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