Cashew Bechamel

Serves: 5
Total Calories: 8
Yield: 1 1/4 cups


1/4 cup whole raw cashew nuts
2 tablespoons whole wheat pastry flour
1 cup water or unsalted vegetable stock
1/4 teaspoon sea salt or to taste
pinch cayenne pepper
2 tablespoons finely minced parsley


1. Place all the ingredients except the parsley in a blender and blend 2 to 3 minutes or until very smooth.
2. Transfer the mixture to a small saucepan. While stirring constantly, bring to a boil over high heat. Reduce the heat to medium-low, add the parsley and continue to stir until the sauce is thick and creamy. (If it becomes too thick, add a little water.)
3. Use immediately.

Nutritional Facts:

Serves: 5
Total Calories: 8
Calories from Fat: 0

This Cashew Bechamel recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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