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Creamy White Sauce

Deb PlowmanDeb Plowman
This creamy white sauce with the essence of leeks and the richness of cashews offers a delightful alternative to traditional dairy-based sauces, perfect for those seeking a plant-based option without compromising taste and texture.
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Ingredients
  

  • 1 lrg or 2 sml leeks well washed, finely sliced
  • ½ cup water
  • ½ cup soy milk / other plant milk
  • ½ cup raw cashew nuts soaked
  • 1 tbsp dijonaise
  • 1 tbsp nutritional yeast
  • 1 tsp tahini
  • 1 tsp agave
  • 1 tsp miso
  • 1 tbsp lemon juice
  • 2 tsp cornflour (cornstarch)

Instructions
 

  • Sweat the leeks in a small saucepan with the lid on over a low light until they are very tender.
  • Add all the other ingredients apart from cornflour and blend with a stick blender or in a food processor/blender.
  • Pour back into the saucepan if necessary, and heat through.
  • Mix the cornflour with two tbsp water in a small bowl, then mix into the sauce, stirring continuously until it thickens.
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