MUSHROOMS IN CREAMY CASHEW SAUCE
This sauce is like crack. I am not a vegan but I totally can get on board with non dairy dishes. I honestly have no idea how healthy this dish is, but lets just pretend it is. Its just so comforting and transforms any dish with this sauce.
Eat alone or serve ontop of pork chops, chicken breast, steak, biscuits, green beans, spaghetti, roasted potatos, or really whaetver you heart desires.
2 cups raw cashews, covered in water, soak for 2 hours and up to 24 hours
1-2 garlic cloves
2 tablespoons nutritional yeast (optional, but highly recommended.)
1 tablespoon olive oil
1 1/2 pounds of crimini or button mushrooms, sliced
Freshly ground black pepper
parsley, for garnishing
chicken or vegetable broth (optional)
Drain cashews and rinse. Place cashews blender or food processor add 1 cup of water, garlic, and nutritional yeast. Blend until very, very smooth. Add more water to thin out to consistency you like. Season to taste with salt.
In a large skillet heat olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have shrunken about 10 minutes.
Pour 1/2 of sauce over mushrooms and mix. Continue cooking and stirring until mixture turns a light caramel color and thickens. Add more sauce if needed and thin out sauce with water or chicken broth to desired consistency. Season to taste with salt and pepper.
Eat alone or serve ontop of pork chop, chicken breast, steak, biscuits, green beans, spaghetti, roasted potatos