Pine Nut Cream Bechamel Sauce

A Greek inspired super creamy white sauce, delicious when layered within a lasagne or moussaka. This versatile sauce has a base of tofu and pine nuts, making a change to classic cashew nut based white sauces.

Created by:
15 mins
Beginner
4 SERVERS

Nutrition per serving

Energy

251.3 kcal

Fat

21.0 g

Saturates

1.9 g

Carbs

4.0 g

Sugars

2.6 g

Fiber

0.6 g

Protein

11.2 g

Salt

1.1 g

Nutrition per serving

Energy

251.3 kcal

Fat

21.0 g

Saturates

1.9 g

Carbs

4.0 g

Sugars

2.6 g

Fiber

0.6 g

Protein

11.2 g

Salt

1.1 g
0%

PREP TIME

15 min

0%

COOK TIME

min

0%

TOTAL TIME

15 mins

Ingredients

Method

  1. 1. In a food processor, add the silken tofu, pine nuts, nutmeg, lemon juice, garlic, salt and white pepper.

    2. Next, pulse several times until the mix starts to combine.

    3. Then, blend until the sauce is smooth and creamy.

    4. Pour over a lasagne or moussaka, alternatively use within the layers as the white sauce.

Tips

To minimise food waste store nuts/seeds out of direct light and heat and always in an airtight container.
Silken tofu is unpressed, making it super creamy in texture. It has a mild neutral taste which takes on flavour well. It makes a great base for recipes you’d like to add creaminess to, whether that’s a lasagne, chocolate mousse or tiramisu! Look for organic or non-GMO when choosing a tofu.

Ingredients

Method

  1. 1. In a food processor, add the silken tofu, pine nuts, nutmeg, lemon juice, garlic, salt and white pepper.

    2. Next, pulse several times until the mix starts to combine.

    3. Then, blend until the sauce is smooth and creamy.

    4. Pour over a lasagne or moussaka, alternatively use within the layers as the white sauce.

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