Is Alfredo sauce the same as béchamel sauce?

No, they are not the same. Béchamel is a white sauce made with milk, while Alfredo sauce is a richer, cream-based sauce typically made with heavy cream, butter, and Parmesan cheese.

What is béchamel sauce made of?

The basic formula for béchamel sauce includes butter, flour, and milk, often seasoned with salt, white pepper, and nutmeg. In my vegan version, we've replaced these ingredients with cashews and olive oil.

What is the point of béchamel sauce?

Béchamel sauce serves as a versatile base in cooking. It adds creaminess and a subtle flavor to various dishes, such as pasta, gratins, macaroni, casseroles, and soups. Its creamy texture and neutral taste make it a go-to ingredient in many classic recipes.

Is béchamel sauce the same as heavy cream?

No, they are different. Béchamel is a sauce made by thickening milk with a roux (butter and flour), while heavy cream is a high-fat dairy product used in cooking and baking.

Can you freeze béchamel sauce?

Béchamel sauce can be frozen in an airtight container or in an ice holder for up to 1 month. The consistency might have changes after thawing. Add a splash of soy milk to bring back its creamy consistency. When heating, add more soy milk as needed to thin.

Vegan Bechamel Without Butter or Flour (White Sauce)

Description

Rich, vegan bechamel sauce made with cashews! Just 4 ingredients and a blender are needed. Perfect for pasta, soups, macaroni, mac ‘n’ cheese, and more!

Ingredients

Scale

1 cup (130 gr) raw cashews (unsalted/unsweetened)
2 tbsp olive oil
½ to 1 tbsp nutritional yeast (see notes)
1/4 tsp sea salt, more to taste
1/2 cup (115 ml) soy milk
¼ tsp white pepper
optional: ¼ tsp of nutmeg
optional: ½ tsp dried garlic powder
optional: 1 tsp soy sauce for more umami flavors

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Instructions

Soak the cashews (if needed)
Start by soaking the raw cashews in hot water for about 15 minutes to soften them. If you have a high-speed blender (or any powerful blender), you can skip this step and blend for a bit longer.
Blend Ingredients
Drain the soaked cashews and add them to a blender. Also, add olive oil, nutritional yeast, sea salt, pepper, and soy milk. Blend on high until creamy and smooth. Don’t be afraid to blend for a bit longer, especially when you don’t soak our cashews. It’s ok if the sauce heats up a little bit in the blender to create that ultra-creamy consistency.
Taste
Taste and adjust seasonings as needed, adding more salt to taste, nutritional yeast for cheesiness, or soy sauce for a bit of an umami flavor. Nutmeg will add a bit of warmth, and garlic (dried or roasted, not raw) can add a warm sweetness to the sauce.
Transfer the sauce to a jar with a lid and keep it in the fridge or use immediately.

Equipment

high speed blender

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Notes

You don’t need to soak the cashews if you have a powerful or high-speed blender.
This sauce is at its best when used fresh, but it can be kept covered for 4 days in the fridge or in the freezer for up to 1 month. When heating, add more soy milk as needed to thin.
Avoid adding too much nutritional yeast, as this will make the sauce cheesy. Depending on the brand, add enough to add some umami flavors. Instead, soy sauce or miso can be used to add umami flavors.
If your sauce is too heavy or cheesy, add a splash of lemon juice or apple cider vinegar.
This sauce is perfect for pasta recipes, lasagna, creamy soups, moussaka, vegetable bakes, and more.
For specific recipes, you want to make a thinner or thicker bechamel sauce. For a thinner bechamel sauce, add more soy milk and more cashews for a thicker version.

Nutrition

Serving Size: 4
Calories: 1080
Sugar: 1 gr
Sodium: 0.8 gr
Fat: 46 gr
Carbohydrates: 38 gr
Fiber: 9 gr
Protein: 19 gr

Keywords: bechamel sauce, sauce, white sauce, cashew cream,