Mushroom Cream Sauce

April 4, 2018

Mushroom Cream Sauce

Dairy-Free, Gluten-Free, Oil-Free

This is a great alternative to a standard creamy mushroom sauce that would use dairy products. We like to use plant-based alternatives instead dairy because of the inflammatory problems associated with dairy, check out our blog The 4 Reasons You Should Stop Eating All That Dairy here to learn more!

This sauce is great on top of veggie noodles, or as a dip for vegetables!



- 1 small red onion (chopped)

- 1 container mushrooms

- 3 cloves garlic (chopped)

- 2 cups cauliflower

- 1/2 cup cashews

- 1 cup almond milk (try our homemade almond milk recipe here)



- Heat a saucepan on medium with about 1/2 cup low sodium vegetable broth (enough to lightly cover the bottom of the pan).

- Add onions, mushroom, and garlic and cook for about 5-10 minutes, stirring frequently. Add more vegetable broth as needed to keep the bottom of the pan from sticking.

- Blend cauliflower, cashews, and almond milk in a food processor or blender.

- Once cooked, add onions, mushrooms, and garlic to the blender or food processor and blend to desired texture. 


Helpful tip: If you boil zucchini and squash noodles for a few minutes before serving it gives them a softer texture!



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