Creamy Cashew and Mushroom Sauce
Ingredients
- 1 1/2 tsp vegetable stock powder
- 1 tsp onion powder
- 250 ml almond milk
- 1 minced garlic clove
- 1 1/2 punnets white mushrooms
- salt and pepper
- 1 cup raw cashew nuts
- 2 sprigs fresh rosemary
- 1 tsp dried oregano
- 1 red onion, chopped
- olive oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Add a tiny dash of olive oil to a non-stick pan. Fry the red onion and garlic until fragrant. Add mushrooms, oregano and fresh rosemary sprigs and fry until mushrooms are brown. Continuously cover the mushroom mix over the rosemary. Remove from stove.
- Add the following to a high-speed blender: Non-dairy milk, raw cashews (drained), beef stock powder, onion powder, half of the mushroom mixture, and the leaves from the two rosemary sprigs (tear the leaves off the sprig). Blend on high speed until smooth and creamy. Add a grind of salt and pepper to taste.
- Reheat the remaining mushroom mixture in the pan. Add the creamy sauce to the pan and stir quickly over very low heat. Add another generous grind of black pepper and a bit of salt if needed. The sauce will thicken and brown slightly. Remove from heat and serve.
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