Cashew bechamel sauce

Yield: 1 servings

Measure Ingredient
¾ cup Cashews, raw, whole
2 tablespoons Whole wheat pastry flour
1 cup ;water or vegetable stock
¼ teaspoon Sea salt, or to taste
pinch Cayenne
¼ cup Parsley; finely minced

Place the cashews, flour, water or stock, salt, and cayenne in a blender (a food processor will not work as well). Blend until very smooth and creamy.

Pour the nixture into a small saucepan. Bring to a boil over high heat, stirring constantly. Add the parsley and mix.

Serve over steamed vegetables such as broccoli or cauliflower.

From the files of DEEANNE

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