
VEGAN Creamy Sundried Tomato Mushrooms
Recently I have been trying to add more vegetarian and vegan meals into our diet, and have found a whole host of yummy recipes that we will be trying over the summer months and of course sharing on here!
The first dish we decided to try is a deliciously creamy mushroom and sundried tomato dish inspired by instagrammer @Alexafuelednaturally. This meal is so creamy and delicious, you’ll wonder how on earth it is vegan!

Ingredients :
Serves 4
100 g Cashew nuts
1/2 litre water
500 g button mushrooms
1tbsp oil
2tbsp vegan butter
3tbsp nutritional yeast (cheese substitute)
3tbsp tomato puree
8-10 sundried tomatoes
2tsp garlic powder
1stp paprika
salt and pepper to taste
Corriander (to garnish)
Method:
- Blitz water and cashews in a blender for a few minutes to achieve a smooth creamy texture
- Add the sundried tomatoes and blitz again until smooth
- Meanwhile, fry the mushrooms in oil for 5 minutes and then drain to remove excess moisture
- Return the pan to the heat and add the butter
- Fry the mushrooms for another 5 minutes
- Add the blended cashew mix to the pan and bring to the boil
- Add the seasonings, tomato puree and the nutritional yeast to the pan and simmer for 15 minutes
- Once the sauce has thickened, serve with rice and top with a pinch of coriander