Béchamel / Alfredo / Mac + Cheese Sauces

Serves: 4

Ingredients:

Béchamel Sauce:

  • 3/4 cup raw cashews
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tbs olive oil
  • 1 1/2 cup vegetable stock
  • 1/2 cup dry white wine
  • 2 1/2 tbs nutritional yeast
  • pinch of nutmeg, freshly grated
  • 1 tsp salt

Fettuccine Alfredo:

  • Create Béchamel sauce as directed.
  • Add 1 cup shredded Parmesan cheese after removing from heat.
  • Make sure to season with salt & pepper before serving.

Vegan Fettuccine Alfredo:

Instead of Béchamel sauce above, add the following ingredients to a high powered blender, blend until smooth:

  • 4 garlic cloves, whole
  • 2 1/4 cups unsweetened almond milk
  • 2/3 cup raw, unsalted cashews
  • 1/2 cup nutritional yeast
  • 6 tbs Bragg Liquid Aminos, low-sodium tamari or soy sauce
  • 2 tbs lemon juice
  • 4 tsp dijon mustard
  • 1 tsp paprika
  • 1 pinch nutmeg, grated
  • salt & pepper to taste

Mac & Cheese Sauce:

  • Create Béchamel sauce as directed.
  • Add 1 cup cheddar cheese, 2 tsp mustard, 1/4 tsp cayenne pepper.

Directions:

  1. Heat the oil over medium-high heat.
  2. Add the onions and cook for 5-10 minutes to bring out the flavor / until translucent.
  3. Add the garlic and cook for 1 minute more.
  4. Transfer the onions and garlic to a high powered blender.
  5. Add the cashews, vegetable stock, wine, nutritional yeast, nutmeg, salt & pepper.
  6. Blend on high speed until smooth.
  7. Pour into a sauce pan and heat the sauce.

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