Vegan Creamy Mushroom Sauce Food

VEGAN MUSHROOM SAUCE

Steps:

• 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)!

VEGAN CREAMY MUSHROOM SAUCE

Steps:

• Remove mushroom stems and slice mushroom tops. Keep separated.
• Heat a medium pot over medium heat. Add 1 teaspoon oil with onion and garlic. Stir to coat and cook until onion is translucent, about 5 minutes. Stir in zucchini and mushroom stems; saute until vegetables start to soften, about 5 minutes. Add nutritional yeast, basil, nutmeg, salt, and pepper; stir to coat. Cook until zucchini has fully softened, about 5 minutes more. Add 1/4 cup water, coconut milk, and lime juice and let simmer for 2 minutes.
• At the same time, heat a skillet over medium heat. Add remaining 1 teaspoon oil and sliced mushrooms. Let cook for a few minutes. Sprinkle with sea salt and cook for a few more minutes. Pour 2 tablespoons water and wine into the skillet to deglaze. Remove from the heat until step 1 is completed.
• Process vegetable mixture with an immersion blender until smooth. Stir in sauteed sliced mushrooms and serve.