Creamy (Vegan) Mushroom Sauce for Pasta/Veg/Tofu/Fish or Chicken
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Cooking tools:
- Blender
- Food processor
- Saucepan
- Cast iron skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Wooden spoon
- Stove
- Pot
- Colander
- Steamer basket
- Grater
- Potato masher
- Serving platter
Ingredients
- ¾ cup (185 ml) soymilk or oat milk*
- 1 med to large red onion: ¼ c finely chopped; remainder in large slices
- ½ cup toasted* cashews
- 1 large clove garlic, chopped
- 2 Tbsp extra virgin olive oil*
- 1 large carrot, thinly angle-sliced
- 125 g asparagus (about 15) or green beans (about 20)
- 150 g portabello mushrooms (3-4 large), thinly sliced
- 2 tsp sea salt with kelp*
- 1 tsp caraway seeds (optional)
- ¼ tsp turmeric
- ¼ tsp nutmeg
- 3 Tbsp lemon juice
- 1 Tbsp chopped parsley
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