Cashew bechamel sauce
1 servings
Ingredients
| Quantity | 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 |
Directions
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