This plant-based white cashew cream sauce is incredibly versatile. Use it as you would a béchamel or traditional cream-based white sauce.
Makes 4 cups
2 cups raw cashews
4-6 cups warm water
2 tbsp olive oil
1 cup onion, diced
2 cloves garlic, crushed
1 and 1/2 cups vegetable stock
1/2 cup dry white wine
2 and 1/2 tbsp nutritional yeast
1 tbsp onion granules
pinch of freshly grated nutmeg
pinch of white pepper
1 tsp Himalayan salt
Soak the cashews in water for 3-4 hours to soften and then strain. Heat a pan and add the olive oil. Add the chopped onion and sweat for 8 minutes to bring out the flavour.
Next, add the garlic and sweat for an extra 2 minutes. Transfer the cooked onions and garlic to a blender and add the cashews, vegetable stock, white wine, nutritional yeast, onion granules, nutmeg, white pepper, and salt. Blend on high speed until smooth. Add more liquid if you prefer a thinner consistency.
Andy’s Sugar Safe® Tips
If you’re short on time or ingredients, you could also try the super simple cashew cream béchamel recipe below…
Makes 1 and 1/2 cups
1 cup raw cashews, soaked and drained
1 cup water
Pinch of nutmeg
Salt and pepper, to season
Soak the cashews in fresh water for 4-6 hours, then drain.
Place in a high-speed blender with the water and blend until smooth. For a thicker cream, add less water.
Season with a sprinkling of ground nutmeg, salt, and pepper, if desired.