Versatile Mushroom Sauce
This mushroom sauce can be used in a variety of ways and adds so much flavor to anything you mix it with. It might be the cure for bland vegetables or for those who don’t think vegetables taste good. Try it and see!
Try this as a gravy over mashed potatoes or air fried potatoes, tossed with a mixture of roasted vegetables, mix it with green beans and baked for a casserole, use as a white sauce for pasta or zucchini noodles, or thin it out with broth to make a soup. Get your creative hat on and try this in new ways.
The base of the sauce is steamed cauliflower with onion and garlic and cashews to add extra creaminess. Seasonings and herbs ramp up the flavor and the marinated mushrooms add that umami element that is so satisfying.
I hope you enjoy and find many uses for this delicious sauce.
Mushroom Sauce
Equipment
- blender
Ingredients
- 2 cups sliced mushrooms
- 1 tablespoon coconut aminos
- 3/4 cup cashews soak for 1 hour
- 1/2 head cauliflower florets aboout 4 cups
- 1/2 cup onion
- 2 garlic cloves sliced
- 1 tablespoon white miso
- 1/2 teaspoon onion powder
- 1 teaspoon each thyme and rosemary
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- pinch cayenne
- 1 1/2 cups unsweetened almond or oat milk
Instructions
- Soak the cashews in water to cover for 1 hour, drain and rinse.
- Combine the sliced mushrooms and coconut aminos in a bowl and toss, set aside.
- Steam the cauliflower and onion until fork tender.
- Transfer steamed cauliflower and onion to a blender, add the cashews, garlic, miso, herbs and spices. Start to blend on low, slowly add the milk and then turn up the speed and blend until completely smooth.
- Transfer to a pan and add the mushrooms. Warm gently over medium low heat.
- Use immediately or store and reheat, add more milk to thin if needed.