— Mel Dorling

Here, I think the easy first step is going to be to reach for beans. And again, sticking with the color profile, that light-colored finished sauce that you're trying to replicate, look for a white bean. And again, there are many variations on that or varieties to choose from, whether it's a lima bean or a navy bean or a cannellini or a flageolet or something else. Look for white beans, and then otherwise build that sauce up that's nut-free. And as I mentioned a few minutes ago in today's program, you can use a little bit of wine if that's your thing. You can add some nutritional yeast to increase the umami, which is always welcomed when you're cooking, generally speaking. And adjust with a little salt, a little white pepper. I recommend white pepper, just again, stay with the color theme here of white or light-colored sauce rather than having dark specks from black pepper. Okay? And again, you can look at a more codified or formally written recipe in our recipe library. And what you might look up is the more common cashew-based cream sauce, and then just swap out the nuts for beans. All right? I hope that helps, Mel. Thank you very much.