This is one of the best béchamel sauces in the whole entire world. Who says you need dairy to make a good sauce? Not me! Besides, this is way better than ANY dairy-based sauces I’ve had. It’s easy and delicious, and makes enough to have leftovers to freeze! Yep, you can freeze this bad boy! What’s better than satisfying a craving for a Creamy Mushroom Alfredo (it’s a “thing” for me) and knowing that all you have to do is sauté some mushrooms while waiting for your pasta to boil! Grocery store Alfredo sauces be damned!
This versatile little sauce can be used in a variety of ways! I use it as a base for corn chowder, in my eggplant lasagna, in a delicious Pasta Con Broccoli, as a drizzle over roasted veggies, and I use it to make a hearty delicious vegetable pot pie! This, my friends, is the real deal.
I love this recipe. It makes enough that I can use half, and then I freeze the other half.
Step 1: Preparing the Cashews
• 2 cups raw cashews
• 4 to 6 cups warm water
In a medium bowl, soak the cashews in water for 3 to 4 hours to soften. Strain, reserving the cashews and discarding the liquid.
Step 2: Preparing the Sauce
• 1 cup onion, diced
• 1 1/2 cups vegetable stock
• 1 tbsp nutritional yeast
• 2 cloves garlic
• 1 tsp onion powder
• 1 tsp garlic powder
• Pinch of white pepper (Can use black pepper in a pinch) 😉
• 1 tsp sea salt (optional, but I recommend)
- Add drained cashews and remaining ingredients to a blender and blend until smooth. This may take several minutes.
- Taste for seasoning.
- At this point you can add to a pasta, or freeze. * See note.
- When you are cooking with cashews it is important to note that they will thicken as they cook. If you find your sauce is too thick, add additional water/stock one tablespoon at a time until desired consistency is achieved.
- If freezing add to freezer safe container. Freezer safe for up to 6 months.
- Be sure to label your container.
- Bring to room temperature before using.