How in the world have I not thought of this recipe sooner? This is definitely being made again, and I hope others enjoy this simple creation as much as I did.
Seriously I was in yoga tonight and couldn’t focus, because I wanted to get home and whip this up. Besides soaking the nuts this recipe came together in about in about 15 minutes.
8 Portobello mushroom caps
1 tablespoon better than bouillon vegetable base soup broth low sodium (must be this broth, I attempted this recipe with another broth did not taste right)
1/2 cup water
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon cumin
Cashew cream ( soak 1 cup cashews for at least 4 hours. If your in a rush you can bring a pot of water to a boil add the cashews then bring them the water to a boil again. Drain then soak for 30 minutes. Drain then add to high speed blender with 1 1/2 cups water.
Add the 1/2 of cup of water to a pot and add in the better than bouillon and mushrooms and seasoning. Cook until the mushrooms are cooked. Once the mushrooms cook add in 1/2 cup of the cashew cream. Stir well. Add to your favorite pasta. I used gluten free corn pasta.