This béchamel sauce is so silky and delicious, you’d never know it was dairy free. A very quick and easy super creamy sauce that goes with just about anything.
1 cup raw cashews (soaked overnight or 10-15 minutes in hot water)
2 Tbsp. tahini
2 cloves roasted garlic *(see note)
1 Tbsp. nutritional yeast
¼ tsp. sea salt
1/8 tsp. nutmeg
¾ cup water
Place all ingredients in a high speed blender and blend until smooth and creamy.
*To roast garlic, cut the top off of the bulb, place on a piece of foil and roast at 375 for 20 minutes. Store extra in fridge and use for anything you’d use garlic for.
Posted in Nondairy, salads, dressings and sauces
