Mushroom Cashew Cream Sauce


olive oil or ghee (enough to coat pan)
1 teaspoon
1 teaspoon
salt (to taste)
2 cloves
garlic (smashed)
4 cups
coarsely cut button mushrooms
2 cups
raw cashews (soaked for a few hours, then drained)
2 cups
broth (or more, as needed for consistency)


Coat the pan with oil or ghee. Add the spices and stir fry about 30 seconds or until fragrant. Add up to 1/2 teaspoon salt, garlic and mushrooms and stir and sweat the mushrooms until they steam off.                                                                                                                                                                                              

Add the soaked cashews and enough broth to make it as thick or thin as you want it, at least 2 cups for a thick sauce. Simmer for 10 minutes.                                                                                                                                                                                           

Cool enough to blenderize. Blenderize until creamy. Adjust seasoning and serve. This goes well folded into steamed or roasted vegetables. Add more broth if needed to reheat.  (Recipeā™¦588)