This recipe came to be while perfecting our vegan moussaka (recipe coming soon!). The need for a thick layer of creamy, rich bechamel led to much experimentation. We tried classic rouxs, soaked cashews, and even mashed potatoes as a base.
But the clear winner emerged when we blended soaked cashews with the magic of roasted garlic — one whole head! The combination of roasted garlic with creamy cashews marries perfectly with nutritional yeast and salt for a seriously dreamy bechamel sauce.