Vegan White Sauce (Bechamel)
Creamy vegan white sauce made with cashews, soy milk, miso & lemon. Ready in 10 minutes—perfect on pasta, broccoli, or in lasagna.
Servings 4 serves
Calories 204kcal
Equipment
- High powered blender
Ingredients
- 1 cup cashews raw, whole; approx. 113g
- ½ cup soy milk unsweetened; approx. 120ml
- 1½ tbsp lemon juice from ½ lemon; approx. 21g
- 1 clove garlic peeled
- 1 tbsp nutritional yeast approx. 8g
- ⅓ cup water add more to thin if needed; approx. 80ml
- ½ tbsp miso paste white or yellow; approx. 9g
- ¼ tsp salt or to taste; approx. 1.5g
- ⅛ tsp black pepper or to taste; approx. 0.3g
Instructions
- Add the cashews to a heatproof bowl and cover with boiling water. Let soak for 10 minutes to soften.
- Drain the cashews and transfer to a high-powered blender along with the soy milk, lemon juice, garlic, nutritional yeast, water, and miso paste. Blend until completely smooth and creamy.
- Taste and season with salt and pepper. Add more water, 1 tablespoon at a time, for a thinner sauce if desired.
- Pour over pasta, roasted vegetables, or use in vegan lasagna. Store leftovers in the fridge for up to 4 days.
Video
Nutrition
Calories: 204kcal | Carbohydrates: 12g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 99mg | Potassium: 299mg | Fiber: 2g | Sugar: 3g | Vitamin A: 118IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 2mg