1 c Cooked Cannellini or other
- white beans;
- rinsed and drained
1 tb Onion; chopped
2 tb Tahini
1 tb Mellow white miso paste
3 tb Nutritional yeast
1/2 c Plain unsweetened nondairy
- milk
2 tb Fresh lemon juice
1/2 ts Prepared yellow mustard
1/2 ts Salt
1 pn Cayenne
Classic Mornay sauce is made by adding grated Gruyère or a similar
cheese to a basic béchamel or white sauce. Thanks to the popularity
of lighter sauces, you don't see this heavy, high-fat sauce all that
much anymore. This creamy, cheesy sauce is great in mac and cheese
and other casseroles or as a creamy adornment for steamed broccoli.
Place the beans, onion, tahini, miso, and nutritional yeast in a
blender or food processor and process until smooth. Add the milk,
lemon juice, mustard, salt, and cayenne, and process until creamy.
Use as is in casserole recipes. To use as a sauce for vegetables,
warm in a saucepan over low heat, stirring constantly, being careful
not to boil. Store leftovers in a covered container for up to 4 days.
