Vegan White Sauce

So, the pot pie we made last week has cream of mushroom soup in it. For a vegan option, I frequently use this white sauce recipe instead:

Blend smooth:
1/2 c water
1/2 c raw cashews
1/4 c cornstarch
2 tsp salt
1 1/2 tsp onion powder

Pour into a saucepan.

Rinse blender with 4 cups of water and add to saucepan. Bring to a boil and lightly boil 1-2 minutes, stirring constantly, until thickened.

(Sometimes I reduce the water by a little bit if I want a more concentrated sauce.)

Other uses for this recipe include, but are not limited to:

  • Chicken – er, garbanzo – a la king (add a small jar of pimento and mushrooms if you like mushrooms, then serve over pasta or rice)
  • Cream of Whatever Soup (just add appropriate flavourings). Lots of casseroles call for cream soups.

I hope this is helpful! This recipe is a staple in my house.

Money-saving note: Sunflower seeds are a cheaper alternative to cashews and work beautifully in this recipe.

Make-ahead tip: This recipe makes the equivalent of 4 cans of cream of mushroom (10oz each, or 1 1/4 cups). You can freeze it in 10oz portions and pull it out whenever you need it.

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Categories: freezer meals, recipes, soy-free, substitutions, vegan | Tags: , , , , | 5 Comments

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5 thoughts on “Vegan White Sauce

  1. It is nice to know that sunflower seeds work in place of the cashews. My mom cannot eat nuts so all of the cashew-based sauce recipes, she has to avoid. To make something “creamy”, we add a little Veganaise. However, she does not seem to have a problem with sunflower seeds so this might be worth a try.

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