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Cashew Béchamel | Basic White Sauce

  • Author: Stephanie Bosch


I love this recipe. It makes enough that I can use half, and then I freeze the other half.  



Step 1: Preparing the Cashews

• 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.

Step 2: Preparing the Sauce

• 1 cup onion, diced
• 1 1/2 cups vegetable stock
•  1 tbsp nutritional yeast
• 2 cloves garlic
• 1 tsp onion powder
• 1 tsp garlic powder
• Pinch of white pepper (Can use black pepper in a pinch) 😉
1 tsp sea salt (optional, but I recommend)


  1. Add drained cashews and remaining ingredients to a blender and blend until smooth.   This may take several minutes.    
  2. Taste for seasoning.   
  3. At this point you can add to a pasta, or freeze.  * See note.


  • When you are cooking with cashews it is important to note that they will thicken as they cook.  If you find your sauce is too thick, add additional water/stock one tablespoon at a time until desired consistency is achieved.  
  • If freezing add to freezer safe container.  Freezer safe for up to 6 months.  
  • Be sure to label your container.
  • Bring to room temperature before using.  
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