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:

1. Blitz water and cashews in a blender for a few minutes to achieve a smooth creamy texture
2. Add the sundried tomatoes and blitz again until smooth
3. Meanwhile, fry the mushrooms in oil for 5 minutes and then drain to remove excess moisture
4. Return the pan to the heat and add the butter
5. Fry the mushrooms for another 5 minutes
6. Add the blended cashew mix to the pan and bring to the boil
7. Add the seasonings, tomato puree and the nutritional yeast to the pan and simmer for 15 minutes
8. Once the sauce has thickened, serve with rice and top with a pinch of coriander