Dairy free creamy mushroom sauce

From the healthy foodie

This is healthy, has a creamy texture and can be added to pasta or chicken as an alternative to a version with cream

Ingredients

  • 2-3 tbsp. ghee or coconut oil
  • 450g mushrooms, sliced
  • 1 small onion, chopped
  • 2 tbsp. Dijon mustard
  • 1 tbsp. fresh sage, finely chopped
  • 1 tsp. fresh thyme, finely chopped
  • ½ tsp. salt
  • ½ tsp. pepper
  • 2 cups water
  • 100g raw cashews

(Optional extras: Add bacon, chicken and pasta for a tasty dinner)

Method

  • Melt the ghee or place the coconut oil in a frying pan on a medium heat
  • Add the mushrooms and cook until golden brown, 5-7 minutes
  • Add the onions and let them sweat for 3-4 minutes, until soft and translucent
  • While the mushrooms and onions are cooking, add the cashew nuts to a blender and blend until the cashews form a smooth paste, releasing the natural oils, depending on the strength of your blender, this will take 3-15 minutes. Once made add this to your mushroom/onion mixture
  • Add the mustard, sage, thyme, salt and pepper to a large glass and mix together with the water until completely combined. Add the mixture to the pan
  • Mix completely, taste and add more seasoning if needs be
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