Get ready to taste pure magic with this vegan mushroom sauce! It's a lightened-up dairy-free version with earthy mushrooms and creamy cashews that's perfect on everything from pasta to potatoes. It's quick and easy to make, and it's ready in 25 minutes!
Ingredients
1cupcashews, soaked
1tablespoonolive oil
1 ½lbcrimini or button mushrooms, sliced
1largegarlic clove, minced
1teaspoonsea salt
¼teaspoonpepper
Instructions
Add the olive oil to a large frying pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they are brown, about 15 minutes.
1 tablespoon olive oil, 1 ½ lb crimini or button mushrooms
Add the soaked cashews, garlic, sea salt, pepper, 1 ½ cups of water and a scoop of the cooked mushrooms to a food processor or blender and blend on high until smooth.
1 cup cashews, 1 large garlic clove, 1 teaspoon sea salt, ¼ teaspoon pepper
Pour the sauce into the pan with the rest of the mushrooms. Bring the sauce to a boil then remove it from the heat.
Notes
Soak cashews in water for 4 to 24 hours.If you have a high-powered blender you can get away with soaking the cashews for less than 4 hours.