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:
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.