Some vegan recipes call for nutritional yeast, but I haven’t tried that yet. I know Ensley loves her nutritional yeast, so I’ll have to add it the next time and let you know!
I use this white sauce recipe for my famous Veggie Pot Pie, so get cookin’ now and you’ll be a pro at making it by the time I get the pie recipe up on the blog.
There are two important things to remember about this dish:
The cashews need soaking. That’s the only high-maintenance thing about this recipe. Pop the 1/2 cup cashews in a bowl of water for at least 4 hours or even better, overnight.
This is best served immediately. The white sauce is absolutely delicious straight out of the saucepan, onto your plate and into your mouth. You obviously can refrigerate any leftovers to use the next day, but it’s like the sauce just dries up and disappears?! So, invite some friends and have a feast or half the recipe for a smaller dish.
Course Main Course
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 people
Author Rebelle Kitchen
1/2 cup Cashews (pre-soaked overnight or for about 4 hours)
1/2 cup Almond milk or milk substitute of your choice
1/4 cup Vegetable broth optional; can use almond milk instead
1/4 cup Earth Balance vegan butter
1/3 cup All-purpose flour
1 clove Garlic
1 tsp Salt
Pepper to taste
For the milk mixture:
Add the soaked cashews, almond milk, and veggie broth to a blender. Blend until the mixture is smooth and creamy.
For the white sauce:
In a saucepan, melt the vegan butter and slowly add the flour. Mix continuously.
Add the garlic, salt and pepper.
Slowly add the milk mixture to the white sauce and mix thoroughly until creamy. Add more almond milk for a lighter sauce.
For the fettuccine:
Follow the directions on the pasta's packaging.
Serve with mushrooms, tofu, spinach or other toppings of your choice. Enjoy!
I also just can’t eat plain pasta and white sauce, so I add mushrooms, spinach and tofu.
What would you add or do you like it plain?
Till next time,