I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 288/524 (from Julie's count)...but really 659

Tuesday, March 25, 2014

Vegan Sauce Crème...Sauce Suprême

[Cream Enrichment - Cream Sauce)

...We thought we'd have alfredo sauce over noodles for dinner...

...so I thought that'd be a good use of Julia's nice cream sauce...

...which is really just a thick VEGAN SAUCE BÉCHAMEL...it needs to be thick because the (cashew) cream thins it down a bit...

...so make the thick VEGAN SAUCE BÉCHAMEL first...
...then make some cashew cream...which is just blended soaked raw cashews...I blended a cup of cashews in two cups of water...

...then add that by tablespoons to your thick sauce...
...stir that in...
...and you'll have a lovely sauce...Julia says it's perfect for vegetables, eggs, fish, poultry...etc...as you can see, it's a very versatile sauce...

...we added some nutritional yeast, and garlic...and had quick and easy Alfredo sauce...
...creamy and delicious...

Substitutions:
Earth Balance for the Butter
Cashew Cream for the Cream

Recipe here: Mastering the Art of French Cooking
p. 59

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