Sundried Tomato Creamed Mushrooms
This Sundried Tomato Creamed Mushrooms recipe is for all my mushroom lovers! So easy to make yet so good! You can use a variety of your favorite mushrooms and serve over rice or even pasta!
PREP TIME
5min
COOK TIME
25min
TOTAL TIME
30min
INGREDIENTS
- 1/2 cup raw cashews
- 1 1/2 cups filtered water
- 16 ounces cremini or shiitake mushrooms (or a mix of both)
- 1 tbsp avocado oil
- 2 tbsp vegan butter
- 2 tbsp nutritional yeast
- 2 tbsp tomato paste
- 5-7 sundried tomatoes, sliced (I used sundried tomatoes in oil)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
To serve
- Brown or white rice
- Cilantro or fresh herbs
EQUIPMENT
- Large pan
- Blender or food processor
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- To a large pan over medium heat add 1 tbsp avocado oil or oil of choice. Add mushrooms and sauté for 10 minutes, season with salt and pepper. Then add 1 tbsp vegan butter and sauté for an additional 5 minutes.
- In a blender combine raw cashews (no you don’t have to soak cashews) and filtered water. Blend on high until smooth and creamy. Takes 1-2 minutes.
- Pour the cashew milk over mushrooms, then add nutritional yeast, additional tbsp vegan butter, garlic powder, tomato paste, chopped sun dried tomatoes, stir to combine and lower heat & let simmer until the sauce slightly thickens. Simmer for 3 minutes, taste and adjust seasonings as needed. Adding salt and pepper to your liking.
- Serve with rice, top with fresh herbs.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
