Vegan Mushroom Sauce
Rich and creamy vegan mushroom sauce made with homemade cashew cream for a seriously delicious sauce that is divine over anything and everything!
Servings: 4
Calories: 271kcal
Ingredients
Cashew Cream:
- 1 cup Raw Cashews (150g)
- ½ cup Water (120ml)
- ½ tsp Salt
Mushroom Sauce:
- 2 Tbsp Vegan Butter
- 1 Tbsp Olive Oil
- 1 tsp Crushed Garlic
- 1 tsp Dried Thyme
- 3 cups Mushrooms (300g) Sliced
- ¾ cup Vegetable Stock (180ml)
- ½ tsp Salt
- ½ tsp Black Pepper
Instructions
- Prepare the cashew cream. Add the cashews, water and salt to the blender jug and blend until smooth. Set aside.
- Prepare the mushroom sauce. Add the vegan butter and oil to a frying pan and then add the crushed garlic and dried thyme and sauté together until the butter is melted and the mix is heated.
- Then add in the sliced mushrooms and sauté until the mushrooms are softened.
- Add in the vegetable stock and all the cashew cream and stir it in. Lower the heat and bring to a simmer and keep stirring until it's thickened.
- Add salt and black pepper.
- Serve over anything and everything that needs a sauce (more ideas in the blog post)!
Notes
- Cashews. You don't have to soak the cashews first unless you have a weaker model blender. If you need to soak them first then you can place them in a bowl, pour over boiling water from the kettle and leave to soak for 15 minutes to soften and then drain and rinse.
- Mushrooms. We used cremini mushrooms, also called portobellini mushrooms or baby bella's. You can also use regular white button mushrooms in this recipe.
- Storing. Keep leftovers in the fridge and consume within 3-4 days. It is also freezer friendly if you'd like to freeze it.
Nutrition
Serving: 1Serve | Calories: 271kcal | Carbohydrates: 13g | Protein: 8g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 812mg | Potassium: 452mg | Fiber: 2g | Sugar: 4g | Vitamin A: 372IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 3mg