A creamy, delectable, ‘cheesy’ bechamel sauce made from cashews and nutritional yeast. It’s sunning and you’ll never miss the dairy! This cashew cheese sauce is great on EVERYTHING (like my Chorizo Stuffed Squash). Trust me!
~Monique
Cashew Bechamel Sauce
1 cup soaked cashews
2 tbls olive oil
1/2 onion, diced
3-4 garlic cloves
1 celery stick
1 tbls dijon mustard
1/4 cup lemon juice
1/3 cup nutritional yeast
2-4 cups broth or water
1 tsp salt
1/2 tsp pepper
Heat 1 tbls of oil over medium heat, add the onions and saute 5 minutes. Add in the celery and saute another 5 minutes, the onions should be becoming browned. Add the garlic in and saute for another minute or two. Remove from heat.
Place the onion mixture in the blender with the soaked cashews, remaining olive oil, mustard, lemon juice, nutritional yeast, salt, pepper and 2 cups of broth or water. Blend on high until creamy and warm. Add additional liquid as needed to reach desired consistency. Taste and adjust as needed.
NOTE: Be careful of heating cashew sauces in a pan, they become very thick and burn quickly. I like to use them straight from the blender. But if you need to re-heat the sauce, do it on low temperature and stir constantly. Stop before boiling.
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