Creamy mushroom & rosemary sauce

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Creamy mushroom & rosemary sauce
  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
Recipe Notes

Feel free to substitute the English mustard with your favorite mustard

I love this sauce on top of my pumpkin gnocchi or a bed of zoodles

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