Cashew Free Classic Béchamel
Béchamel is one of those foundational sauces that makes everything it touches taste more luxurious — think creamy lasagna layers, bubbling gratins, or a silky base for mac and cheese. This version keeps things beautifully simple, relying on butter, flour, whole milk, and a whisper of nutmeg to build deep, velvety flavor from scratch. Tree nut sensitivities can make store-bought cream sauces and jarred pasta bakes a minefield, since cashews have quietly become a popular thickener and dairy substitute in packaged foods. Making your own white sauce at home means you know exactly what's in it — and this one is nothing but honest, wholesome pantry staples. The technique is straightforward: a quick roux, a slow pour of milk, and steady whisking until the sauce coats a spoon with that satisfying, glossy weight. A pinch of white pepper keeps the finish clean and elegant without any heat that would distract from the sauce's creamy character. Once you've made it yourself, you'll wonder why you ever reached for a packet.
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp white pepper
Instructions
- 1
Melt the butter in a medium saucepan over medium heat until foamy but not browned.
- 2
Add the flour all at once and whisk constantly for 1 to 2 minutes, until the mixture turns a pale straw color and smells faintly nutty — this cooks out the raw flour taste.
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