creamy mushroom sauce
This is an amazing alternative to dairy cream! It is just as creamy and delicious, and without any heaviness afterwards.
FOR THE CASHEW CREAM*
1 cup organic raw cashews, soaked overnight
1/2 cup filtered water
2-3 Tbsp fresh lemon juice
1/2 tsp apple cider vinegar
FOR THE SAUCE
1/4 white onion, peeled and finely chopped
1 lb mushrooms, cleaned and sliced
1 Tbsp olive oil
1/2 tsp sea salt
Rinse the soaked cashews and blend with the water, lemon juice, apple cider vinegar and salt until smooth and creamy. *This can be prepared in advance.
Heat the oil in a large frying pan, sauté the onion for 5-7 minutes until translucent. Add the mushrooms and cook for a further 2 minutes, tossing the mixture occasionally. Pour in the cashew “cream” to heat. If too thick, add a few spoonfuls of water. Season to taste.