easy 5-minute white sauce without butter

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Creamy and quick to make bechamel sauce.  It's a 5-minute recipe. It's allergy-friendly, vegan, gluten-free, and customizable to your taste.  This sauce is a versatile kitchen staple for pasta, salads, and soups.


 raw cashews olive oil nutritional yeast  sea salt soy milk white pepper optional:  nutmeg dried garlic powder soy sauce 

Step 1.

Soak the cashews in hot water for about 15 minutes to  soften them.

TIP If you have a high-speed blender (or any powerful blender),  you can skip this step and blend for a bit longer.

Step 2.

After about 20 minutes drain the cashews.

Step 3.

Add the soaked cashews with the olive oil, nutritional yeast, sea salt, pepper, and soy milk to a blender.


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.

Step 4.

Taste and adjust  seasonings as needed, adding more salt to taste, nutritional yeast for cheesiness, or soy sauce for an umami flavor or nutmeg for warmth.


For a thinner bechamel sauce, add more soy milk and more cashews for a thicker version.

Step 5.

Transfer the sauce to a jar with a lid and keep it in the fridge or use immediately.

This sauce is perfect for pasta recipes, lasagna, creamy soups, moussaka, vegetable bakes, and more.