I have used almond milk and cashew milk in mashed potatoes. It comes out ok but I prefer milk or cream. Results are better with the cashew than the almond since the cashew is creamier and has a white color. Commercial shelf stable almond has a brown color which results in grayish mash. Both have a slight sweet flavor I do not care for in savory dishes, especially the almond. We make our own cashew, so I don’t know how the commercial stuff is. I assume my impression would be the same for bechamel. I might try cashew milk if it was all I had on hand depending on what the bechamel was being used for. If being used as a base for stronger flavors, it would probably work fine. If I were vegan, I imagine I would find it to be a good substitute as the tradeoff would be worth it.
Using it in a clafoutis as Sunshine mentions sounds good. I’m going to try that.
