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!
- 1 cup Raw Cashews (150g)
- ½ cup Water (120ml)
- ½ tsp Salt
- 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
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)!
- 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.
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