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Cashew Bechamel Sauce
This creamy sauce is great over so many things. But it's particularly nice in lasagna!
Prep Time
10
minutes
mins
Soaking Time
8
hours
hrs
Total Time
8
hours
hrs
10
minutes
mins
Course:
Condiments, Sauce
Cuisine:
American, French
Servings:
12
servings
Calories:
178
kcal
Equipment
Blender (high powered blender works best)
Ingredients
2
cups
raw cashews
6
cups
water
2
tbsp.
onion powder
1
tbsp.
garlic powder
1 ½
cups
vegetable stock
1
tbsp.
apple cider vinegar
2
tbsp.
nutritional yeast
½
tsp.
ground nutmeg
1
tsp.
ground cinnamon
⅛
tsp.
ground cloves
6
medium
medjool dates
½
tsp.
salt
(+ more if needed)
US Customary
-
Metric
Instructions
Soak the cashews in the water over night, or for at least 8 hours, then drain.
Place all ingredients in a blender and blend until completely smooth.
Adjust salt to taste.
Add more vegetable broth if needed. This is a thick and creamy sauce, but you also need it to be just fluid enough to pour over your lasagna.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
serving
|
Calories:
178
kcal
|
Carbohydrates:
20
g
|
Protein:
6
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Sodium:
209
mg
|
Potassium:
314
mg
|
Fiber:
3
g
|
Sugar:
10
g
|
Vitamin A:
80
IU
|
Vitamin C:
1
mg
|
Calcium:
34
mg
|
Iron:
2
mg