— Chris Dunmall

We teach a really simple one on Rouxbe of a cashew Bechamel. And it's basically soaking the cashews overnight draining them off and then blending them with a little bit of vinegar a little bit of lemon juice and garlic and I think nutritional yeast some simple ingredients maybe a little salt and pepper in it. Now you can do the exact same thing and just not use a cashews but use a white bean in it instead. So I do that a lot where I'll use like a cannellini Bean instead of the cashew and that way it doesn't have any fat that's added to it as well too and it still has a high protein which is nice so yeah, there are a couple different recipes on the Bechamel that you can find for the cashews, but you can also sub out cannellini Bean instead and blend that up and it gives a nice kind of flavor profile on that and that's basically it just kind of depends on how much you know how much you're making but like let's just say one can of drained, you know cannellini beans like a 15 ounce can for maybe a couple close at garlic couple tablespoons of nutritional yeast, maybe a little bit of I don't think I said garlic yet, but maybe a clove of garlic maybe a clove and a half depending how much you like garlic. You can cook that before if you'd like to unless you're cooking the sauce. Maybe a little bit of onion powder and then lemon juice and a little bit of maybe champagne vinegar. Make a nice Bechamel out of cannellini Bean instead of using the cashews.