Non-Dairy White Sauce
Makes about 3 1/3 cups
Time 15 min
You can use this versatile vegan sauce in baked pasta recipes, or spike it with curry powder or harissa and serve it hot as a sauce for vegetables, tofu or just about anything grilled. Chill it and add a little lemon juice for a delicious alternative to mayonnaise. Refrigerate the sauce in a covered container for up to 5 days.
Special Diets:
Ingredients
- 1 cup low-sodium vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 3 cups raw cashews, soaked 4 hours or overnight and drained
- 1 cup unsweetened soymilk or almondmilk
- 2 tablespoons nutritional yeast
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground white pepper
Method
Heat a medium high-sided skillet over medium heat until hot.
Add onion and cook, stirring frequently, until it begins to brown and stick to the skillet, about 5 minutes.
Stir in garlic.
Add a few tablespoons of broth and cook, stirring, until onion is very tender and liquid has evaporated, about 5 minutes.
Transfer onion mixture to a blender and add remaining broth, cashews, soymilk, nutritional yeast, salt and pepper.
Blend until very smooth.
Nutritional Info:
Per serving: about 1/4 cup, 90 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 95mg sodium, 6g carbohydrates (1g dietary fiber, 1g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup low-sodium vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 3 cups raw cashews, soaked 4 hours or overnight and drained
- 1 cup unsweetened soymilk or almondmilk
- 2 tablespoons nutritional yeast
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground white pepper