Béchamel / Alfredo / Mac + Cheese Sauces

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
• 1/4 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.