Vegan Cashew Mornay Sauce
Classic mornay sauce is one of those rich, velvety French staples that can feel completely out of reach when you're cooking without dairy — but this version proves otherwise. Soaked raw cashews blended with water create a silky cream that adds genuine body and richness, while nutritional yeast delivers that savory, cheesy depth you'd expect from the real thing. A proper roux of vegan butter and flour gives the sauce its classic structure, and whisking in plant-based milk gradually keeps everything lump-free and beautifully smooth. Dijon mustard, garlic powder, onion powder, and a whisper of white pepper round out the flavor so it tastes complex and layered, not flat. The optional pinch of nutmeg is a small touch that makes a noticeable difference if you have it on hand. The whole process comes together in under 20 minutes and makes four generous servings, so it's practical enough for a weeknight but impressive enough to spoon over a dinner-party dish.
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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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