Anti Inflammatory Vegan Cashew Mornay Sauce
Total time25 min
Prep time10 min
Cook time15 min
4.8(15)
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Learn more →Ingredients
4 servings
For the cashew cream
- ½ cup raw cashews, soaked in cold water for at least 4 hours, then drained and rinsed
- ½ cup water
For the sauce
- 2 tbsp vegan butter
- 2 tbsp all-purpose flour
- 1 cup plant-based milk
- 3 tbsp nutritional yeast
- ½ tsp dijon mustard
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt, plus more to taste
- ⅛ tsp white pepper
- pinch of ground nutmeg (optional)
Instructions
- 1
Combine the drained cashews and ½ cup water in a blender and blend on high speed for 60–90 seconds, until completely smooth with no visible grit. Set the cashew cream aside.
- 2
Melt the vegan butter in a medium saucepan over medium heat until foamy and fully melted. Add the flour all at once and whisk constantly for 1–2 minutes, until the mixture smells faintly nutty and turns a pale golden color.
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