Cashew Béchamel Sauce

 

Ingredients
3 tablespoons Churn Style Butter
1/2 small white onion, cut into 1/2-inch dice
Kosher salt
3 heaping tablespoons all-purpose flour
1 quart Cashew Milk
pinch grated nutmeg
1 bay leaf
1/2 cup grated vegan Parmesan cheese

Instructions
Add the butter and onion to a large saucepan over medium heat. Season the onions with salt, to taste, and cook until they become translucent and very aromatic. Add the flour and cook until the flour and butter resemble wet sand, about 3 to 4 minutes. Gradually, whisk in the milk until incorporated. Add the bay leaf and nutmeg and season with salt, to taste. Slowly bring the milk/flour mixture to a boil, stirring frequently to prevent scorching on the bottom. Be sure that the milk comes to a boil or the flour will not cook out and you will be left with a very objectionable starchy feeling on your tongue.
Once the sauce has come to a boil and has thickened, remove it from the heat. Discard the bay leaf. Stir in the grated Parmesan, taste and adjust seasoning, if needed.
For best texture, and to remove any lumps, strain sauce through a fine mesh strainer.
Use right away or refrigerate, covered, until ready to assemble dish.
Enjoy!