You would think you were eating real butter in the sauce. Really good!
MEATY MUSHROOM STROGANOFF
Ingredients:
1 white onion, diced » ˝ tsp sea salt » ˝ tsp black pepper 1 tsp dried thyme 1 tsp oregano ˝ tsp dried basil 2 cups cremini mushrooms, sliced 2 cups button mushrooms, whole 4-5 cloves fresh garlic 4 cups mushroom broth (or vegetable broth) 450 g of pasta of your choice (sub GF if needed) 1 cup cashew cream (see recipe below) 2 tbsp nutritional yeast
Directions:
In a large soup pot, pour a splash of water and heat onion on medium heat. Cook until translucent (about 3-5 minutes). Season with salt and pepper and dried spices. Add cremini and button mushrooms and chopped garlic. Cook an additional 2-3 minutes.
To the same pot add mushroom broth and pasta. Cook for 10-15 minutes stirring occasionally. Remove from heat and add cashew cream and nutritional yeast.
Serve immediately with fresh herbs and a sprinkling of nutritional yeast
CLASSIC CASHEW CREAM
Ingredients:
2 cups unsalted cashews 1/3 cup fresh lemon juice 2 tbsp apple cider vinegar 2 tbsp pickled jalapeno juice 1 cup water » 2 tsps sea salt
Directions:
Place cashews in a small pot and cover with water. Bring water to a boil. Reduce to simmer for 10 minutes. Remove from heat and drain cashews.
Add all ingredients to a high-speed blender and blend on high until completely smooth. We like our cashew cream fairly thick but if you’d like to thin it out simply add more water.
Store in a container and refrigerate for up to 5 days.
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