Horseradish Béchamel

The bite of the horseradish and rich creaminess of the cashew cream sauce make this sauce pair well with plant-based Chick’n and waffles, or provide a complimentary sauce for entrées. You’ll blend soaked cashews with soy milk and horseradish to create a smooth, dairy-free béchamel in just one step.

Makes 3 cups | Active Time: 30 minutes | Total Time: 30 minutes

Step 1: Preparing the Béchamel

1 cup raw cashews, soaked in water for a few hours to soften, drained
2 cups unsweetened soy milk
2 cloves garlic
2 tbsp onion granules
3 tbsp lemon juice
1 tbsp agave
3 tbsp prepared horseradish
2 tbsp nutritional yeast (optional)
1/2 tsp sea salt
pinch of white pepper

To prepare the Béchamel, in a high-speed blender add all ingredients and combine until smooth.

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Horseradish Béchamel

Step 1: Preparing the Béchamel

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