Cashews are blended into a protein-rich cream base and swirled with the earthy flavour of sauteed mushrooms and garlic. An easy, delicious, and dairy-free meal served up with a crusty piece of bread!
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| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
cups
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Ingredients
- 2 cups raw cashews soaked overnight
- 1 cup veggie stock
- 20-24 ounces mushrooms I used a mix of mostly bella, some white, and about 1/4 cup of dried shitake, rehydrated.
- 1 Tablespoon oil
- 1 medium onion
- 3 cloves fresh garlic
- 1 teaspoon fresh thyme
- 5 teaspoons veggie broth powder dissolved in 2 cups of boiling water
- 1 cup oat or any plant milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper more to taste
Ingredients
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Instructions
- Rinse and drain your soaked cashews. Put these in a blender and add 1 cup of veggie stock. Blend until creamy and smooth. If necessary, add a little more stock to make sure it is well-blended. Set aside.
- Clean and slice your mushrooms. The size of the pieces depends on preference.
- Heat a large pan and add the oil. I used a food processor to finely process the onion and garlic to a pulp. Add this to the hot oil along with the chopped thyme. Cook on medium heat until onion is translucent but not brown.
- Now add the chopped mushrooms and cook until they are tender and a little caramelized.
- In a large pot, ( or the pan you used to cook the mushrooms, if it is large enough) dissolve 5 teaspoons of veggie broth in two cups of boiling water. Add the cooked mushrooms and 1 cup of oat milk, the garlic powder, and the pepper.
- Stir in the cashew cream. Add more veggie broth or milk to create desired thickness.
- Add salt and pepper to taste. Stir and warm over low heat to allow flavours to combine. Serve hot and enjoy!
Recipe Notes
This reheats well!
