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Creamy Mushroom Sauce (Dairy Free)

Andrea Hill
A superbly, rich and creamy sauce with no added guilt!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 8 oz. cremini mushrooms washed and sliced
  • 2 cloves garlic minced
  • 1 cup unsweetened cashew nut milk
  • 1/2 cup or more unsalted chicken broth (I like Kitchen Basics brand)
  • 1/4 teaspoon dried thyme or rosemary if you prefer
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon freshly ground nutmeg
  • 1 tablespoon brown rice flour tapioca starch or arrowroot flour (or more, depending on how thick you like your sauce)
  • Salt and pepper to taste
  • 1-2 tablespoons Nutritional Yeast or to taste

Instructions
 

  • In a medium saucepan, saute sliced mushrooms in oil till softened, about 3-4 minutes.
  • Add garlic (both fresh and powder), thyme, and nutmeg. Cook until garlic is fragrant, about one minute. Stir the pan so garlic doesn't burn.
  • Add the cashew nut milk and broth and bring sauce to a simmer.
  • Meanwhile in a small bowl, whisk together 2 tablespoons of water or broth and your chosen thickener (brown rice flour, tapioca starch, arrowroot flour, etc.) until it forms a thick paste.
  • Add to the sauce and whisk until combined. Sauce will slowly thicken.
  • Add nutritional yeast, salt, and freshly cracked black pepper.
  • Simmer for another minute or so. Adjust seasonings as desired.

Notes

This sauce is wonderful over whole-grain pasta or can be served a little thicker as a gravy.