To make delicious Beschemel cream sauce, begin with two cups of whole cashews that have have soaked in plain water, in the fridge, overnight. Drain and blend them on high in one and a quarter cups of fresh cool water for a few minutes to create cashew cream (click here for recipe.).
In a sauce pan, add 2 tbsp of sesame oil. (Or substitute your favorite). Dice an entire bulb of fresh garlic (you could use less if this is for a first date), add 1 cup of veggie broth, 1 cup of unsweetened coconut milk, 1/2 cup of white wine and grate about 1/2 tsp lemon zest (rind). Add sea salt and pepper.
(This recipe is not an exact combination, but a mix and match of your favorite flavors. Feel free to improvise. For extra ‘cheesy’ flavor, add about 2 tbsp yeast flakes.)
Bring to a boil. Dissolve about 2 tbsp of flour (corn starch, arrow root or tapioca will work too) into as little cold water as possible and pour into the boiling liquid, stirring until it thickens. Remove from heat.
Choose your favorite pasta (pictured was homemade by my father who has more time than I do!), but a broad, gluten free fettucini noodle would be my second choice.
Saute chopped zucchini, yellow onion, crimini mushrooms (and any other vegetable you desire…consider adding some color!) in more chopped garlic and a bit of water. (Add water as needed so it doesn’t burn, but cooks off as it reaches desired tenderness.) Salt, pepper and season to taste.