Ingredients
- ½ cup cashew butter
- 2 cups vegetable broth
- ½ teaspoon nutmeg
- ¼ teaspoon garlic powder
- ¼ teaspoon white pepper or black pepper
- Salt if necessary
Instructions
- Heat the vegetable broth in a saucepan over medium heat until warm. It should not be boiling.
- Add in the cashew butter, nutmeg and garlic powder. Whisk until the cashew butter melts and the bechamel thickens.
- Taste the sauce and add a pinch of salt if necessary.
- Transfer to an airtight container and store in the refrigerator.
Notes
- Make sure to use white cashew butter made from 100% unroasted, unsalted cashews.
- Do not replace the cashew butter with another type of nut butter such as white tahini or sunflower seed butter. Cashew butter is the only nut butter that has a flavor that is neutral enough to make a creamy white sauce.
- This sauce is perfect to make vegan lasagne, vegan moussaka, pasta bakes and vegetable bakes.
- Do not use this vegan bechamel on pizza. We tried making white sauce pizzas with this bechamel but found that the oven was too drying for the sauce. This is not the case in layered dishes such as lasagna or moussaka where the moisture is retained inside.
- You can store this sauce in the refrigerator for up 3 to 4 days. Note that the bechamel sauce will thicken in the fridge. To obtain the original texture, reheat it in a saucepan over low heat or in the microwave.
- This bechamel freezes well.
Nutrition
Calories: 197kcal | Carbohydrates: 11g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Fiber: 1g | Sugar: 1g
Equipment
- Saucepan
- Whisk
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