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Cashew Bechamel Sauce

A plant-based favourite substitute for Bechamel white and cheese sauces

Ingredients

  • 2 cups raw cashews
  • 6 cups water
  • 1 cup diced white onion
  • 2 cloves garlic
  • 1 1/2 cups vegetable stock
  • 1/2 cup dry white wine
  • 2 1/2 tbsp nutritional yeast
  • 1 tbsp onion granules
  • 1 tsp fresh nutmeg grated
  • salt and pepper

Instructions

  • PREPARE: Soak the raw cashews overnight in the water, or at least three hours. Strain before starting the sauce recipe and discard the old water.
  • START COOKING: Sautee the chopped onions in a little water for a few minutes till they are translucent, keeping them moist so they don't stick.
  • Add the fresh garlic and keep adding a little water while it softens in the pan.
  • Put the cooked onions and garlic into a nutribullet, high speed blender or vitamix with the drained cashews, the remaining vegetable stock, white wine, nutritional yeast, onion granules, nutmeg and a pinch of salt and pepper.
  • Blend until the whole mix is beautifully creamy.
  • The sauce will thicken more as it rests and can be diluted a little later if needed.