Vegan Mushroom Cream Sauce
You won't believe this creamy mushroom sauce is gluten-free, dairy-free, and vegan! Pairs perfectly with pasta, meat, or vegetables.
- ½ cup raw, unsalted cashews soaked in boiling water for 30+ minutes
- ½ cup water
- 3 tablespoon vegan butter or olive oil
- 1 package sliced cremini mushrooms 227g
- 2 cloves garlic minced
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 pinch salt & pepper
- 1 cup vegetable broth
- ¼ cup (vegan) parmesan
- 4 servings your favourite pasta if cooking with pasta, ravioli goes great
Begin by soaking the cashews in boiling water at least 30 minutes before cooking. When ready to cook, drain the cashews and add to a high-speed blender along with the ½ cup water. Blend for 2 minutes until silky smooth and set aside.
In a large skillet over medium-high heat, melt the vegan butter or olive oil. Add the entire package of mushrooms and sauté for 3 minutes.
Lower the heat to medium-low and add the garlic and spices. Cook for 2 minutes.
Add in the vegetable broth and cashew cream. Use more or less broth to get the sauce to your desired consistency. Stir to fully incorporate and cook for 3 minutes. Add the (vegan) parmesan at the end and stir to melt.
Serve as a side sauce or add your favourite pasta to the skillet and stir. Serve immediately. Enjoy!