Cashew Bechamel
Recipe type: sauce
dairy, egg, soy and gluten free, vegan
  • ½ cup raw cashews
  • 3 cups almond milk, divided
  • 4 tablespoons butter (Earth Balance soy free)
  • 4 tablespoons gluten free all purpose flour
  • 2 teaspoons freshly grated nutmeg
  • 1 teaspoon sea salt
  1. In high speed blender or food processor, process cashews until crumbly. Add 1 cup milk while processing, until a smooth cashew cream forms - this will be much thinner than traditional cashew cream.
  2. In saucepan over medium heat, melt butter. Whisk in flour, stirring until smooth. Cook over medium heat until mixture begins to darken in color - a light tan. Continue to stir while adding cashew milk.
  3. Mixture will thicken. Whisk in remaining two cups milk, and salt and nutmeg, remove from heat.
Recipe by spabettie at