Cashew Béchamel
Cashew Béchamel

Sage Elbows with Cashew Béchamel

  By roz fraser  

October 2, 2015

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This is more of a staple than a recipe in itself. A cashew béchamel is a much healthier alternative to a traditional béchamel sauce (made with butter, flour and milk). The cashew nuts provide a lovely creamy texture and it thickens naturally as you cook it, meaning no need for any extra additives. Unlike a traditional béchamel this is gluten free, dairy free, paleo and vegan - it's a crowd pleaser!

You could use this as a base for macaroni cheese, lasagna... it can also be sweetened and used in desserts... the possibilities are endless!

I chose to keep it simple and just mixed my cashew béchamel with my pasta, partly because I'm a student and that's how we do things, but mostly because it tasted soooo good with Sage Elbows!! :)

  • Prep: 15 mins
  • Cook: 10 mins
  • 15 mins

    10 mins

    25 mins


Leaves' Elbows with sage

1/2 cup cashews

1 + 1/2 cups water

Some freshly grated nutmeg (to taste)

Salt and pepper (to taste)



1. Soak the cashews in water overnight or for at least 6 hours (If you have a high speed blender, such as a Vitamix, it's not imperative to soak the nuts - though 10mins in warm water would be helpful).

2. Drain the cashews.

3. Add the cashews and the fresh water to your blender.

4. Blend until smooth.


1. Cook your Pasta with Benefits according to packet instructions.

2. Add the cashew mixture to a saucepan - stir until thick and add seasoning.

3. Serve and enjoy!

If you do not have a high speed blender you may need to pass the sauce through a very fine mesh sieve/cheese cloth/nut milk bag in order to get a smooth sauce.


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