If you love mushrooms as much as we do, also try our vegan mushroom gravy and cashew cream of mushroom soup. It’s an easy vegan sauce that’s perfect for quick and healthy weeknight meals. Toss it with pasta, pour it over mashed potatoes, or add in some chunks of tempeh and serve it over brown rice for a completely vegan meal. To make it, simply brown some mushrooms in a pan with olive oil then transfer some to your blender along with the soaked cashews, garlic, salt, pepper, and water. Blend it all until smooth and creamy. Add the sauce back to the pan with the rest of the mushrooms, and warm it on the stove. That’s it! One thing to keep in mind is the cashews need to soak either overnight or using our quick-soak method. You’ll also need a good blender for that extra smooth texture. If you love creamy vegan sauces, make sure to also try our romesco sauce recipe!
Cashews – look for raw un-roasted and unsalted cashews for this recipe. They need to be soaked either overnight, or using our quick-soak method (see below). Olive oil – for sautéing the mushrooms. You can also use a vegan butter alternative if you prefer. Mushrooms – we use a mix of cremini mushrooms but you can use button mushrooms or a mix of your favorites. Garlic – because garlic and mushrooms belong together, and because garlic adds lots of flavor to the earthy mushrooms. Sea salt + pepper – for seasoning, to taste.
Don’t worry if you didn’t plan ahead and soak your cashews overnight. This easy quick-soak method is here to save the day! Here’s how to quick-soak cashews in just two simple steps:
Use it in a casserole. It’s the sauce we use to make our vegan green bean casserole, and it tastes great in tuna noodle casserole, or baked pasta dishes, too. Pair it with potatoes. Serve it with mashed potatoes, baked potatoes, or any other kind of potatoes you can think of. Make a grain bowl. Serve it with some tempeh or cooked chicken chunks and spinach over brown rice for a healthy complete meal. Toss it with pasta. Fusilli, spaghetti, penne, you name it. Use gluten-free pasta if needed, or veggie noodles for a lighter meal. Turn it into soup. In our cashew cream of mushroom soup, we add vegetable or chicken broth to thin it and some thyme and black pepper for flavor. In just 20 minutes, you can wrap your hands around a mug of this not-from-a-can mushroom soup.
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