Recipes > Horseradish Béchamel
The bite of the horseradish and rich creaminess of the cashew cream sauce make this sauce pair well with plant-based Chick'n and waffles, or provide a complimentary sauce for entrées.
Chad Sarno
- Serves: 3 cups
- Active Time: 30 mins
- Total Time: 30 mins
- Views: 38,380
- Success Rating: 100% (?)
Steps
Step 1: Preparing the Béchamel
- 1 cup raw cashews, soaked in water for a few hours to soften, drained
- 2 cups unsweetened soy milk
- 2 cloves garlic
- 2 tbsp onion granules
- 3 tbsp lemon juice
- 1 tbsp agave
- 3 tbsp prepared horseradish
- 2 tbsp nutritional yeast (optional)
- 1/2 tsp sea salt
- pinch of white pepper
Method
To prepare the Béchamel, in a high-speed blender add all ingredients and combine until smooth.
4 Comments
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What do you mean with 'prepared' horseradish? -
Good question, Melanie. We mean good-quality, jarred horseradish....although I love grating fresh horseradish root into this sauce instead! Lauren -
I have dried horseradish powder. How much should I use for this recipe? -
Rouxbe Staff
Powdered horseradish packs a much bigger punch than prepared or fresh grated, as the root is dried and then made into a powder. The flavor is intensified. Start off with a smaller amount; start with 1/3 amount. There is a total of 6 teaspoons (3 tsp. = 1 Tbsp.). Start with 2 tsp. then adjust to your taste. Enjoy!
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