Non-dairy White
								Sauce
We have one of PETA's chefs - Tal Ronnen to thank for
							 this sauce. Before finding this recipe, we tried several different methods to
							 make a white sauce but none seemed to taste quite right. This recipe leaves no
							 after taste and can be flavoured to suit any dish requiring a white
							 sauce.

Cashew "milk"
- 1/2 cup whole RAW cashews (not
							 pieces)

Place the cashews in a bowl and add enough cold water.
							 Refrigerate overnight in a covered bowl. 
Drain the water and rinse the
							 cashews under cold water. Place in a blender with enough fresh cold water to
							 cover them by 1/2 inch. Blend on high for several minutes until very smooth.
							 Strain through a sieve with a very fine mesh (even if the liquid seems smooth,
							 you will find tiny pieces of the cashews.) Add cold water to "top it up" to
							 about 2 1/2 cups. It should have the consistency of soy beverage. It can be
							 frozen.

"White Sauce"
- 2 tbsp margarine
- 2 tbsp
							 flour
- 1/4 tsp each of salt and pepper
- 1 1/4 cups cashew
							 "milk"

To make a creamy white sauce, melt the margarine in the microwave
							 or in a pan on the stove top, add the flour, salt and pepper to make a roux.
							 Slowly add the cashew milk, stirring as you do. Continue heating and stirring
							 until the sauce thickens. (If using the microwave, stir every minute - it will
							 take 3-4 minutes total.) Makes 1 1/4 cups.