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Start by draining and rinsing soaked cashews. Then place in a high speed or bullet blender with 1 cup of the vegetable stock and blend until smooth and creamy, then set aside.
Next, add a tbsp of oil to a large skillet and saute onions on a low-medium temperature until soft and translucent, about 10-15 minutes.
Add garlic and cook for a further 3-5 minutes.
Remove onions and garlic from the pan and place to the side in a medium bowl.
Next, add 1 tbsp of the olive oil to the pan and saute half of the mushrooms on medium heat. Allow them to sit for a minute or two at a time to caramelize. Batch cooking your mushrooms prevents the pan from being overcrowded and mushrooms steaming rather than sauteing. This prevents mushrooms from becoming slimy.
Once your first batch of mushrooms has been sauteed, set aside in the bowl with garlic and onions.
Cook the second batch in the same way then add the diced tomato to the pan and cook, stirring, for one-two minutes. Then add the remaining cooked mushrooms, onions and garlic back to the pan and turn the heat to low.
Next add the cashew cream, nutritional yeast, paprika, thyme and coconut aminos to the pan and stir through to combine.
Add splashes of the remaining 1 cup of vegetable stock until the sauce is of a consistency that you like and simmer until the sauce is hot.
Season with salt & pepper.
Turn off the heat and stir through the lemon juice and parsley just before serving.
Serve over steamed potatoes or hot pasta! This recipe serves 4 along with 1kg of steamed potatoes.
Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.
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