Cashew Béchamel
Cashew Béchamel

Sage Elbows with Cashew Béchamel

  By roz fraser  

October 2, 2015

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This is more of a staple than a recipe in itself. A cashew béchamel is a much healthier alternative to a traditional béchamel sauce (made with butter, flour and milk). The cashew nuts provide a lovely creamy texture and it thickens naturally as you cook it, meaning no need for any extra additives. Unlike a traditional béchamel this is gluten free, dairy free, paleo and vegan - it's a crowd pleaser!

You could use this as a base for macaroni cheese, lasagna... it can also be sweetened and used in desserts... the possibilities are endless!

I chose to keep it simple and just mixed my cashew béchamel with my pasta, partly because I'm a student and that's how we do things, but mostly because it tasted soooo good with Sage Elbows!! :)

  • Prep: 15 mins
  • Cook: 10 mins
  • 15 mins

    10 mins

    25 mins

Ingredients

Leaves' Elbows with sage

1/2 cup cashews

1 + 1/2 cups water

Some freshly grated nutmeg (to taste)

Salt and pepper (to taste)

Directions

Preparation--

1. Soak the cashews in water overnight or for at least 6 hours (If you have a high speed blender, such as a Vitamix, it's not imperative to soak the nuts - though 10mins in warm water would be helpful).

2. Drain the cashews.

3. Add the cashews and the fresh water to your blender.

4. Blend until smooth.

Cooking--

1. Cook your Pasta with Benefits according to packet instructions.

2. Add the cashew mixture to a saucepan - stir until thick and add seasoning.

3. Serve and enjoy!

If you do not have a high speed blender you may need to pass the sauce through a very fine mesh sieve/cheese cloth/nut milk bag in order to get a smooth sauce.

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