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+ servings

Vegan Mushroom Cream Sauce with Truffle Oil

Course Main Course
Keyword creamy, mushroom, pasta, sauce, vegan
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Planted and Picked

Ingredients

Mushroom Sauce

  • 2 tbsp non-dairy butter
  • 1 cup sliced shallots
  • 4 large cloves garlic minced
  • 1 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 3 tbsp fresh thyme leaves
  • 1 lb cremini mushrooms sliced thinly
  • 2 cup riesling wine
  • 1 tbsp truffle oil
  • 3/4 cup cashew cream
  • 1/4 cup vegetable broth

Cashew Cream

  • 1 cup raw cashews
  • 2/3 cup unsweetened almond milk

Instructions

Mushroom Sauce

  • Sauté shallots and garlic in vegan butter with salt and pepper over medium heat until translucent, about 10 minutes, stirring periodically to prevent sticking or burning.
  • Remove thyme leaves from stems and add to shallots. Continue to sauté for 5 minutes longer.
  • Add mushrooms to pan and stir to mix with onions. Sauté mushroom mixture over medium heat until browned, about 10 minutes.
  • Add wine to pan and bring to a boil over high heat before reducing to medium heat and reducing liquid to about one half, about 20 minutes.
  • Add truffle oil and cashew cream, stirring to combine.
  • Add vegetable stock only if necessary to achieve desired consistency.
  • Adjust seasoning to taste and fold into prepared pasta.

Cashew Cream

  • Soak cashews in filtered water for at least 30 minutes or up to 4 hours and drain. Note that if you have a high powered blender, 30 minutes is sufficient, but that longer periods may be required for less powerful blenders.
  • Add cashews and almond milk to blender and blend to produce a smooth creamy consistency. Store unused portion for later use.