October 2, 2015
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!! :)
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).
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.