Such a quick, tasty dish!
I’m not a vegan, but using cashew cream is arguably better for me than dairy cream.
Serves 2
200g mushrooms
1 tsp olive oil
Few sprigs of thyme (optional)
1 tsp olive oil
Few sprigs of thyme (optional)
Small garlic clove, peeled & crushed
40g cashew nuts
100ml boiling water
40g cashew nuts
100ml boiling water
Pour 100ml of boiling water over 40g of cashews in a mug and leave to soften.
Clean and slice the mushrooms. Fry gently in the olive oil in a small saucepan until the liquid starts coming out of the mushrooms. Stir in the thyme and garlic and cover.
Pour the cashews and their soaking water into a liquidiser and blitz until smooth like single cream.
Pour over the mushrooms and heat over a low heat till hot. Pour onto toast, ideally sourdough.
Could also be used as a pasta sauce.
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