Sun-Dried Tomato Creamed Mushrooms
Ingredients
- 1/2 cup raw cashews
- 2 cups filtered water
- 16 ounces cremini mushrooms
- 1 tablespoon avocado oil
- 1 tablespoon vegan butter
- 2 tablespoons nutritional yeast
- 2 tablespoons tomato paste
- 5-7 sundried tomatoes, sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
To serve
- Brown or white rice
- Cilantro or fresh herbs
Preparation
To a large pan over medium heat, add 1 tablespoon avocado oil or oil of choice, add mushrooms and sauté for 5 minutes, season with salt and pepper, then add 1 tablespoon vegan butter and sauté for an additional 5 minutes.
In a blender, combine raw cashews and filtered water, blend on high until smooth and creamy, which takes 1-2 minutes.
Pour the cashew milk over the mushrooms, then add nutritional yeast, garlic powder, tomato paste, chopped sun-dried tomatoes, stir to combine, lower the heat and let simmer until the sauce slightly thickens, simmer for 3 minutes, taste and adjust seasonings as needed, adding salt and pepper to your liking.
Serve with rice and top with fresh herbs.
