Sun-dried Tomato Creamed Mushrooms


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Sun-dried Tomato Creamed Mushrooms



  • 1/2 cup raw cashews
  • 2 cups filtered water
  • 16 ounces cremini mushrooms
  • 1 tbsp avocado oil
  • 1 tbsp vegan butter
  • 2 tbsp nutritional yeast
  • 2 tbsp tomato paste
  • 57 sun-dried tomatoes, sliced (I used sun-dried tomatoes in oil)
  • 1 tsp garlic powder
  • 1/2 tsp
  • Salt
  • 1/4 tsp
  • Pepper

To serve:

  • Brown or white rice
  • Cilantro or fresh herbs


  1. To a large pan over medium heat add 1 tbsp avocado oil or oil of choice. Add mushrooms and sauté for 5 minutes, season with salt and pepper, then add 1 tbsp vegan butter and sauté for an additional 5 minutes.
  2. In a blender combine raw cashews (you don’t have to soak them) and filtered water. Blend on high until smooth and creamy. Takes 1-2 minutes.
  3. Pour the cashew milk over mushrooms, then add nutritional yeast, garlic powder, tomato paste, chopped sun dried tomatoes, stir to combine and lower heat & let simmer until the sauce slightly thickens. Simmer for 3 minutes, taste and adjust seasonings as needed. Adding salt and pepper to your liking.
  4. Serve with rice, top with fresh herbs.



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