Keto Cauliflower and Cashew Béchamel Sauce
Cauliflower and cashews create a thick, creamy base, while a small amount of nuts adds gentle flavor and fat. Garlic, turmeric, coriander, and nutmeg make the sauce savory and suitable for vegetables, meat, and keto pasta.
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Inventory: Blender
294
Servings: 4 (1 serving ≈ 149 gram)
Digestion time: 2 hour
Soak cashews (80 g) for 4 hours. Drain and rinse the nuts.
Separate colored cauliflower (300 g) into small florets and chop onion (100 g). Steam them for about 15 minutes until tender.
Blend cashews with water (100 g), garlic (5 g), table salt (5 g), coriander (cilantro seeds) (2 g), turmeric (1 g), and nutmeg (1 g). Add the cooked vegetables and blend again until smooth.
Serve the sauce warm or fully chilled.
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