Vegan white sauce, or blender bechamel, with 1001 uses and very healthy
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- Portion: 2 people
- Tools: 1 chopping board, 1 kettle, 1 bowl, 1 pan, 1 grater
- Equipment: conventional, blender
INGREDIENTS:
Vegan white sauce ingredients:
- 100 g raw unsalted cashews, soaked
- 1 cup (tea) of water, filtered and boiling, for soaking the chestnuts
- 75 g of firm tofu
- 1 cup water (tea), filtered for whisking chestnuts
- 1/3 tablespoon(s) of extra virgin olive oil
- Grated nutmeg, to taste
- salt to taste
- pepper to taste
PRE-PREPARATION:
- In a saucepan, heat the water for soaking the chestnuts (see quantity in the ingredients).
- Start by soaking the cashews (see preparation).
- Separate the remaining ingredients and utensils from the recipe.
PREPARATION:
Cashews – Soak (do this step before starting pre-preparation):
- Place the cashews in a bowl and cover with boiling water (use only the amount indicated for soaking) and leave to soak for at least 30 minutes.
- Continue the pre-preparation (step 3).
Vegan White Sauce:
- Drain the chestnuts and discard the soaking water.
- Place the cashews and tofu cheese in a blender and blend, gradually adding filtered water – see the amount suggested in the ingredients – however, the amount of water depends on the desired consistency of the sauce, the more water the thinner the sauce.
- Put a pan on low heat, heat the oil and add the chestnut cream.
- Add salt, pepper and freshly grated nutmeg and cook, stirring, until slightly thickened and a creamy sauce.
- Put out the fire.
FINISHING AND ASSEMBLY:
- Serve the vegan bechamel with pasta, vegetables and gratin, with vegan cheese, to make it even more golden and delicious.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
