Cashew bechamel sauce

1 servings

Ingredients

Quantity Ingredient
¾ cup Cashews, raw, whole
2 tablespoons Whole wheat pastry flour
1 cup ;water or vegetable stock
¼ teaspoon Sea salt, or to taste
pinch Cayenne
¼ cup Parsley; finely minced

Directions

Place the cashews, flour, water or stock, salt, and cayenne in a blender (a food processor will not work as well). Blend until very smooth and creamy.

Pour the nixture into a small saucepan. Bring to a boil over high heat, stirring constantly. Add the parsley and mix.

Serve over steamed vegetables such as broccoli or cauliflower.

From the files of DEEANNE

Related recipes