Cashew Cream Béchamel

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bechemel
 
Loosely based on the French classic by Diat, this upgrade by De Mattei is dairy-free, soy-free, gluten-free, cholesterol free, and just as delicious as Louis’. Bon appetit!
 
2 cups cashew cream
1 cup water
2 tablespoons vegan butter
1 tablespoon minced onions
3 white peppercorns
1 sprig of parsley
1 teaspoon salt
Pinch of nutmeg

In a heavy-duty sauce pan over medium heat melt the margarine until it starts to sizzle but not burn. Add the onions and saute until soft but not brown. Mix the water with the cashew cream and then whisk it into the sizzling onions; bring to a boil. Lower the heat and let it simmer for about 7 minutes or until the sauce thickens. Continue whisking and add the peppercorns, parsley, salt and nutmeg. Reduce the sauce to about 21/4 cups. Strain through a fine sieve rubbing all of the sauce through the sieve; it will be hot and thick so use a wooden spoon. Use immediately. The sauce keeps in the refrigerator for a few days. To reheat add a little non dairy milk if it is too thick. The sauce may also be frozen; it keeps for a few weeks in the freezer.

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