Cooking Recipe Cashew Bechamel Sauce
Recipe Ingredients
3/4 c
Cashews, raw, whole
2 tb
Whole wheat pastry flour
1 c
water or vegetable stock
1/4 ts
Sea salt, or to taste
pn
Cayenne
1/4 c
Parsley; finely minced
Directions
Place the cashews, flour, water or stock, salt, and cayenne in a
blender (a food processor will not work as well). Blend until very
smooth and creamy.
Pour the nixture into a small saucepan. Bring to a boil over high
heat, stirring constantly. Add the parsley and mix.
Serve over steamed vegetables such as broccoli or cauliflower.
From the files of DEEANNE