Recipe developers Sam & Phil. the duo behind @thecookandhim, have shared their deliciously creamy Mushroom sauce. It pairs perfectly with pasta and topped with a (generous) helping of parmesan. It’s all vegan too!
- 1 cup (145g) cashew nuts
- drizzle of oil (olive, coconut, avocado or whatever your preferred oil is)
- 2 cloves garlic
- 1 red onion
- 2-3 cups (250g) chestnut mushroom (see note)
- few sprigs fresh thyme – leaves only, stalks discarded (or sub 1/2 tsp dried thyme)
- 1 cup (250ml) vegetable stock (or 1 cup water + 1 veg stock cube)
- 1 tbsp nutritional yeast
- Salt and pepper
- Vegan parmesan (optional) – we used @violife_foods
- Blender – we used this Magimix
- At least an hour (and up to 24 hours) before you want to make the sauce put the cashews into a heat proof bowl or jug and cover with boiling water. Set aside until you’re ready to use them
- When you’re ready to make the sauce peel the onion and dice finely. If you’re cooking the garlic with the onion, peel the cloves and crush in a garlic press. Add both the onions and garlic to a medium pan along with a drizzle of olive oil and saute for 1-2 minutes until softened
- Add the mushrooms and thyme leaves and cook, stirring occasionally for a few minutes until cooked through
- While the mushrooms are cooking drain off and discard the water from the cashews and put the nuts into a blender cup
- Add the veg stock and nutritional yeast and whizz everything together until blended and creamy
- When the mushrooms are cooked pour in the cashew sauce and warm through. Taste and add salt and pepper as needed
- Serve immediately or chill in the fridge until required
- When stirring this sauce through cooked pasta I add a little bit of the pasta water to the sauce to thin slightly but if using as a ‘gravy’ I prefer to keep it thicker
- You can sub the chestnut mushrooms for normal closed cup mushrooms or even portobello mushrooms. I used the chestnut as they have a slightly firmer texture once cooked and a lovely earthy flavour!
For more tasty recipe ideas, check out their blog here.