• Prep: 5 Mins / Cook: 28 Mins
  • Serves 3
  • easy

A delicious one-skillet meal of tender button mushrooms in a creamy, herby sauce. So simple and yet so rewarding! This simple vegan dish is gluten free and ready in approximately 30 minutes. Perfect with good carbs such as rice or potatoes!

Gluten Free Dairy Free Low Carb


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  • Brown Button Mushrooms Brown Button Mushrooms 300g 4 cups
  • Cashew Nuts Cashew Nuts 100g 4/5 cup
  • Vegetable Stock Vegetable Stock 200ml 4/5 cup
  • Almond Milk Almond Milk 250ml 1 cup
  • Small Onions Small Onions 2 2
  • Garlic Garlic 2 cloves 2 cloves
  • Thyme Thyme 1 tsp 1 tsp
  • Fresh Parsley Fresh Parsley handful handful
  • Water Water 150ml 3/5 cup
  • Vegan Butter Vegan Butter 1 tbsp 1 tbsp


  1. 1.*Pre-soak the cashews in water for 4-6 hours.
  2. 2.Clean mushrooms, chop onion into small pieces, mince garlic.
  3. 3.Heat up skillet on high heat, add vegan butter and wait until melted.
  4. 4.Add onions, garlic, thyme and mushrooms and fry until mushrooms are golden brown.
  5. 5.Then pour in the wet ingredients and lower heat. Cook on simmer for 15-17 minutes.
  6. 6.Meanwhile drain cashews from their soaking water and add them together with water to the highspeed blender. Blend on high speed until smooth and creamy.
  7. 7.Turn up the heat on the mushrooms to medium high and add the cashew cream. Stir through with a spoon from time to time and cook for another 2-3 minutes. Season with salt and pepper,
  8. 8.Chop up parsley and throw it into the creamy sauce.
  9. 9.Serve with rice, pasta or potatoes.

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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