Milk, cream, and béchamel

French cooking uses lots of milk and cream, here is how to make rich, delicious, and plant-based milk, heavy cream, and béchamel (white sauce).

Milk

* 1/2 cup raw cashew

* 4 cups of water

Blend everything together. And voilà!

Keep the milk refrigerated up to a week.


Note: If you don't have an high speed blender, soak the cashews for a few hours before blending them and strain the liquid afterwards. You can use the cashew meal to bake or make Indian sweets (or give it to the chickens who love it!).


Heavy cream

* 1 cup raw cashew

* 2 cups of water

Blend everything together. And voilà!

Keep the cream refrigerated up to a week.


Béchamel (or white sauce)

* 1 cup raw cashew

* 2 cups of water

* salt & pepper

* nutmeg

Blend everything together. Cook in a saucepan until the sauce thickens (there is starch and fat in the cashews so need for flour or butter). Add salt, pepper, and nutmeg to taste.

To make a cheesy sauce, add 1 Tbsp nutritional yeast.


Bon appétit!

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