Cashew Béchamel Sauce (White Sauce)

This béchamel sauce is pretty close to my heart. It developed as a result of two things: soy milk bechamel being utterly revolting and the raw food world sucking me in with delicious cashew creams and cashew based dips.

There’s a number of ways you can use this very versatile sauce, so please don’t feel limited by my suggestions. My favourite way to have it is baked on nachos (instead of cheese), but it’s also good with lasagne, enchiladas & moussaka. It’s a great creamy pasta sauce base and works well on cauliflower & broccoli. I’ve also used it in a creamy potato bake (scalloped potatoes) which turned out pretty special! You’ll probably see it referred to more than once on this blog. I don’t like to brag, but this is one of my best creations. Make it a food staple in your life; you won’t regret it.

Cashew Bechamel
Makes 3 & 1/4 cups

1 1/2 C Unsalted Cashews*
2 C Water, divided into 1 1/4 C & 3/4 C
1/2 tsp Powdered Stock
1 tsp Savoury Yeast Flakes
1 TBSP Olive Oil Spread or Margarine
Pinch of Pepper

High Speed Blender Instructions

  • Blend cashews and water together until smooth & creamy.
  • Add the cashew/water mix to a pot on low heat and whisk in the powdered stock & savoury yeast flakes. Slowly add in the extra 3/4 C of water until your desired consistency is reached. The longer you leave the sauce on the stove, the more it will thicken.
  • Stir in the olive oil spread and add a pinch or two of pepper if desired.
  • Remove from heat & serve or proceed to use in another recipe.

Food Processor Instructions

  • Grind cashews in food processor and add 1 1/4 C water in a slow, steady stream. It will be a little grainy – don’t panic.
  • Add the cashew/water mix to a pot on low heat and whisk in the powdered stock & savoury yeast flakes. Slowly add in the extra 3/4 C of water until your desired consistency is reached. The longer you leave the sauce on the stove, the more it will thicken.
  • Stir in the olive oil spread and add a pinch or two of pepper if desired.
  • Remove from heat & blend again in the food processor until smooth & creamy, then serve or proceed to use in another recipe.

Notes:

  • Keep in mind that this sauce will continue to thicken as it cools down.
  • The sauce will also thicken a little further when baked.
  • The best thing to use to get this out of a pot without making a mess is a rubber/silicone spatula; the kind you use for baking (not the egg flip sort).
  • This sauce is freezer friendly but will need to be blended again after thawing to ensure smoothness!

*You can use “raw” or dry roasted cashews, it really doesn’t matter that much. I prefer to use “raw” (which are actually steamed), but will often use roasted if that’s all I can find.

12 thoughts on “Cashew Béchamel Sauce (White Sauce)

  1. This is the BEST photo omfg!!!
    I am HOPING that this will work in my “New York smoothie Blender” because I want to make this tonight!!!!!

    • I’ll keep my fingers crossed for ya, sweetie! If you have any Vegeta powdered stock, use that. It’s really good with this – I think probably because it’s pretty salty.

      Also, the longer you heat it, the better it’ll blend during round #2 (you’ll def need to blend twice without a Blendtec or Vitamix) xxx

      • Thankyou so much! I have Massel Veg stock because Safeway here hasn”t got Vegeta that I can REACH! haha!
        Hopefully it goes well, I bought Cashews tonight xoxoxox

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