Sun-Dried Tomato Creamed Mushrooms
Ingredients
- 1/2 cup raw cashews
- 2 cups filtered water
- 16 ounces cremini mushrooms
- 1 tbsp avocado oil
- 1 tbsp vegan butter
- 2 tbsp nutritional yeast
- 2 tbsp tomato paste
- 5-7 sun-dried tomatoes, sliced
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
To serve
- Brown or white rice
- Cilantro or fresh herbs
Preparation
Heat 1 tablespoon avocado oil (or oil of choice) in a large pan over medium heat. Add mushrooms and sauté for 5 minutes, seasoning with salt and pepper. Then add 1 tablespoon vegan butter and sauté for an additional 5 minutes.
Combine raw cashews and filtered water in a blender. Blend on high until smooth and creamy, about 1-2 minutes.
Pour the cashew milk over the mushrooms. Add nutritional yeast, garlic powder, tomato paste, and chopped sun-dried tomatoes, stirring to combine. Lower the heat and let simmer until the sauce slightly thickens, about 3 minutes. Taste and adjust seasonings with salt and pepper as needed.
Serve over rice and top with fresh herbs.
Tips
No need to soak cashews before blending.
