Creamy Mushroom Sauce

1 package baby Bella mushrooms

¼ onion chopped

3-4 large garlic cloves crushed

2-3 tablespoons vegetable oil

1 cup raw cashews – soaked in water overnight

1+ cups water

1+ cups vegetable broth

Salt and pepper

 

Clean, stem and slice mushrooms.  In a sauté pan place oil and mushrooms and begin to cook the mushrooms for about 2-3 minutes.  Add crushed garlic and onion to the mushroom and cook for another 5 minutes.

In a blending place the drained and rinsed cashews and 1 cup water and blend until smooth.

Pour cashew milk over the mushrooms, add broth and salt and pepper to taste.  Cook for another 5 minutes and add additional broth if it gets too thick.

Pour over your favorite anything……I could eat this on it’s own it is that good.  I used it on baked chicken, steamed broccoli and brown rice.

 

This recipe was inspired by Kris Carr.  She used two different types of mushrooms, some mustard and added nutritional yeast which would give it a nice cheesy taste.   I encourage you to be creative.  You’ll be glad you did!