This foundational plant-based white sauce is incredibly versatile with multiple applications. Use it as you would a traditional cream-based white sauce or Béchamel in recipes from sauces to soups.
Chef's notes
1. If you are unable to use cashews, consider tofu, white beans, or another nut or seed, such as sunflower seeds.
2. If you don't have a high-speed blender, be sure to blend the mixture long enough to produce a smooth sauce. The sauce should not be grainy, chunky or watery.
3. This sauce will reduce and continue to thicken when used in other recipes.
Steps
1
Preparing the Cashews
Ingredients
2 cups raw cashews
4 to 6 cups warm water
In a medium bowl, soak the cashews in water for 3 to 4 hours to soften. Strain, reserving the cashews and discarding the liquid.
2
Preparing the Sauce
Ingredients
1 cup onion, diced
2 cloves garlic
2 tbsp olive oil (optional if you choose to use oil in this dish)
1 1/2 cups vegetable stock
1/2 cup dry white wine
2 1/2 tbsp nutritional yeast
1 tbsp onion granules
pinch of freshly grated nutmeg
pinch of white pepper
1 tsp sea salt (optional)
First, gather and prepare your mise en place.
If choosing to use oil:
Heat the pan to medium-low heat and add the olive oil. Add the onions and sweat for at least 5-8 minutes to bring out the flavor until translucent. Continue by then adding the garlic and sweat for an additional couple of minutes.
*For no oil sauté:
Heat the pan to medium-low heat. Add the onions to the dry pan and continue to stir well until the onions begin to turn translucent and stick.
Avoid browning the onions by adding a little stock or water if needed. You can add the garlic to the onions or add directly into the blender as shown in the video. Remove from heat.
Transfer the cooked onions and garlic into the blender.
To finish the sauce, add the cashews, the remaining vegetable stock, white wine, garlic, nutritional yeast, onion granules, nutmeg, white pepper and salt (if using). Blend on high speed until smooth. Add more liquid if you choose to have a thinner consistency.
