Sun Dried Tomato Creamed Mushrooms
Ingredients
- 1/2 cup raw cashews
- 1 1/2 cups filtered water
- 16 ounces cremini or shiitake mushrooms (or a mix of both)
- 1 tbsp avocado oil
- 2 tbsp vegan butter (I used @miyokoscreamery vegan butter)
- 2 tbsp nutritional yeast
- 2 tbsp tomato paste
- 5-7 sundried tomatoes, sliced (I used sundried tomatoes in oil)
- 1 tsp garlic powder
- 1/2 tsp Salt
- 1/4 tsp Pepper
Serving suggestions
- 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 10 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. Takes 1-2 minutes.
Pour the cashew milk over mushrooms, then add nutritional yeast, additional tablespoon vegan butter, garlic powder, tomato paste, chopped sun dried tomatoes, stir to combine and lower 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, top with fresh herbs.
