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Just because we don’t eat cream on the Whole Life Challenge doesn’t mean we can’t find tasty substitutes. Instead, try making cream-like sauces with soaked cashews. In my opinion, it makes for a close second. I put this mushroom cream sauce on rice and it is crazy delicious!
Depending on which level you are playing, you can put this over white rice, brown rice, or sweet potato. You could also put it over your protein of choice. This mushroom cream sauce is a simple and quick way to dress up any protein and veggie combo.
Creamless Mushroom Cream Sauce
You can put this over white rice, brown rice, sweet potato, or your protein of choice. It’s a simple and quick way to dress up any protein and veggie combo.
- 5 cups portobello mushrooms chopped
- 5 cloves garlic minced
- 2 tbsp butter or any vegan butter-like spread
- 1/2 cup red wine
- 1 cup raw cashews soaked in water for two hours if possible
- 1 cup water
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
First to make the cream sauce, blend the drained cashews and water in a high powered blender until the consistency of cream. Set aside.
In a large skillet, melt the butter over a low flame.
When the butter is hot and smoking, add in the minced garlic and sauté for a minute.
Add in the chopped mushrooms and stir until wilted, about 15 minutes.
Add in the red wine, salt, and pepper and reduce over a medium flame for about 10 minutes.
Add in the cashew cream sauce, stir and serve immediately.
Save leftovers in an air tight container in the fridge for up to a week or freeze.