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Cashew Béchamel

Thick and creamy sauce for casseroles, pasta, and veggies.

Yield: 4 servings

Time: 5 minutes

(after 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

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

Notes

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

Buy it:

Amazon.com | Amazon.co.uk
 

More: Mock dairy recipes

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Cashew béchamel