vegan bechamel sauce

1 servings
2 cups Soymilk
1½ cup ;water
¼ cup Cashew nuts
1 teaspoon Sea salt
⅛ teaspoon White pepper
 dash Nutmeg
¼ cup Cooking oil, preferably sesame or corn oil
½ cup Unbleached flour

Blend the soymilk, water, cashews, and seasonings in a blender until smooth. Pour into a double boiler and heat.

Meanwhile, heat the oil in a small saucepan. Add the flour to make a roux. Then whisk it into the heated soy milk mixture to make a light, creamy sauce. For a thicker sauce, use more roux.

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