Servings: 4
Ingredients
- 1 cup cashews raw, soaked for 4 hours or overnight
- 1 med brown onion finely diced
- 2 cloves garlic minced
- 500 g mushrooms sliced
- 1 tomato finely diced
- 2 cups vegetable stock
- 4 tbsp nutritional yeast
- 1 tsp sweet paprika
- 1 tsp dried thyme or fresh
- 1 tsp coconut aminos
- ¼ cup parsley finely chopped
- 3 tbsp olive oil
- Juice of 1 lemon
- Salt & pepper to taste
Instructions
- 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.
Notes
Serve over steamed potatoes or hot pasta! This recipe serves 4 along with 1kg of steamed potatoes.
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About the Author: Kate Parker
Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.
4 Comments
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Are you able to freeze this meal?
Yes you can Demelza, but mushrooms do get a little mushy.
I guess the only way to really find out is to try a small portion after cooking for the family.
Let us know how you go! Susannah x
Thank you so much for this amazing recipe !! It was amazing to taste and super easy to make. We actually had it again the week after because it was soooo good. Thanks a million !!
Thanks for this fabulous feedback Gwen! We’re so glad you loved this recipe.