from Vegan Casseroles: Pasta Bakes, Gratins, Pot Pies & More via Bake and Destroy
Ingredients
- 2.5 C soymilk plain, unsweetened
- 1/2 c water
- 1/2 C raw cashews soaked at least 2 hours and drained
- 2 T nutritional yeast
- 3 T oat flour
- 2 T cornstarch
- 1.5 tsp fine sea salt
- 1 tsp granulated onion
Servings: cups
Instructions
- In the jar of a blender, combine the soymilk, water, cashews, nutritional yeast flakes, oat flour, cornstarch, salt, and granulated onion. Blend the mixture at high speed until completely smooth and no bits of nuts remain. If you don’t have a big blender, blend the mixture in two batches.
- Transfer the mixture to a large saucepan and place over medium-high heat. Bring the sauce to a simmer, whisking continuously. Once mixture comes to a simmer, reduce heat slightly and cook, whisking continuously until thickened, about 5 to 10 minutes.
Recipe Notes
- Tip: Use a good-tasting unsweetened soymilk for this sauce, as the flavor really comes through.
- Tip: If you're using a high-speed blender, you can skip the soaking step for the cashews, and just use them dry. Add a little extra water to blend if needed.
- To make a truffle sauce, to the blender jar add 1 to 3 tablespoons truffle oil to taste and reduce the granulated onion to 1/2 teaspoon. Add a few sprinkles of freshly grated nutmeg.
- To make a white wine sauce, replace 3/4 cup of the soymilk with an equal amount of white wine.
- To make this sauce lower in fat, reduce the cashews to 1/3 cup.
- Gluten-free: Use a gluten-free oat flour.
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