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Creamy Mushroom and Rosemary Sauce Recipe | Elika Tasker

Creamy mushroom & rosemary sauce

  • Author: Elika
  • Yield: 2 people 1x

Description

Creamy Mushroom & Rosemary Sauce is a vegan, gluten-free recipe that you will want to make over and over again! Delicious on my pumpkin gnocchi! I love that we can pack a lot of flavour into the sauce through rosemary, which is also linked to improved memory and cognitive function.  Yet as a warming dish you will find this to be one of those meals that helps to satisfy foods cravings.


Ingredients

Scale
  • 2 cups raw cashews
  • 1 cup warm water
  • 1 tbsp fresh rosemary leaves
  • 1 tbsp fresh lemon juice
  • 1/2 tsp English mustard
  • 1 garlic clove
  • 150 gr fresh button mushrooms
  • 1 tbsp olive oil
  • salt & pepper

Instructions

  1. Cover cashews in room temperature water and soak for 3 hours
  2. Drain cashews
  3. Place the cashews, water, rosemary, lemon juice, mustard and garlic
  4. Blend on high until mixture is smooth
  5. Heat the oil in a frying pan over medium
  6. While the oil is heating quarter the mushrooms
  7. Add the mushrooms and saute until soft
  8. Pour the blended sauce into the pan with the mushrooms, season with salt and pepper to taste and heat through

Notes

Feel free to substitute the English mustard with your favorite mustard

I love this creamy mushroom and rosemary sauce on top of my pumpkin gnocchi or a bed of zoodles

Shitake and button mushrooms are typically my good to choice when having a fully plant based dish but there are many variations of mushrooms that you can enjoy with this.