Tag: Mushroom Sauce

This is perhaps the Creamiest Mushroom Sauce that I have ever had. I have been meaning to make it since the day Nikita told me about it a few weeks ago, but other recipes got in the way. I made this creamy vegan mushroom sauce this weekend to use with spaghetti and have been raving about it to all those who are willing to hear about it ever since. 🙂

The star of this recipe is the cashew paste which is creamy and rich. It is also neutral in taste so you can add any ingredient to flavour it. I have used cashew for creamy effect in the past while making Creamy Restaurant Style Palak Paneer.

In this recipe, we used sautéed mushrooms, and a touch of garlic and pepper to create a wonderful vegan mushroom sauce that is a great replacement for the traditional Mushroom Ragu.

What we have also discovered is that depending on how thick or thin we make this sauce, it can be used as a sauce for pasta or then as a sandwich spread. I used the creamy mushroom sauce with spaghetti while Kiran (another foodie friend of mine) used it to make Mushroom Toast.

Recipe for Creamy Vegan Mushroom Sauce

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Creamy Vegan Mushroom Sauce

Prep Time

2 hrs

Cook Time

10 mins

Total Time

2 hrs 10 mins

 

This is a creamy vegan mushroom sauce that is very versatile. You can use it with pasta, on toast, and even as a soup just by itself.

Author: Aruna

Ingredients

• 600 gms Mushrooms
• 6 to 8 Garlic Cloves
• 2 tbsp Olive Oil
• 1 Cup Cashews
• 1/2 tsp Pepper Powder
• Salt to Taste

Instructions

Method to Make the Cashew Paste

1. Soak the cashews in 2 cups water for about 2 hours.
2. Drain and reserve the water.
3. Grind the cashews to a smooth paste with a little water.

Prepare the Mushrooms

1. Clean the mushrooms.
2. Slice the mushrooms .
3. Set aside.

How to Make the Creamy Vegan Mushroom Sauce

1. In a pan, heat the olive oil.
2. Crush the garlic and add to the olive oil.
3. Stir-fry till the garlic loses the raw smell.
4. Add the mushrooms.
5. Stir-fry till the mushrooms are cooked.
6. Add the pepper powder and salt.
7. Mix well.
8. Add the cashew paste and enough of the reserved water to make a thick sauce.
9. Cook a bit till the cashew paste loses the raw taste.