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Garlic, Ginger and Dill Cream Sauce
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Ingredients (use vegan versions):
- approx.. 1 cup thick cashew milk (see below how to make cashew milk)
- small handful fresh dill, chopped fine (I don't think dried dill will give the same effect)
- couple cloves garlic (or more, I use a lot)
- about 1/2 tablespoon or more fresh grated ginger (I use a lot of this also)
- about 1/4 cup chopped portabella mushroom
- salt and pepper to taste
- vegan soymilk or thinner cashew milk (optional, if the sauce is too thick for you)
- a little olive oil to saute the garlic
Directions:
Note: These measurements are mostly all approximate because I rarely measure
when I cook and are for 1 serving. Increase recipe to your own judgment.
In a saucepan heat the olive oil on med-low heat
and add the garlic when its hot. Saute the garlic
and ginger for a couple minutes and then add the
mushrooms, saute until mushrooms are tender. Add
the cashew milk and dill and turn the heat up to
high or med-high, keep stirring it otherwise the
mixture tends kind of stick to the bottom. Add salt
and pepper to taste. It will start to get pretty
thick after about a minute or less so add the soy
milk or thinned cashew milk now if you want a
thinner sauce, otherwise just keep stirring
until its thoroughly heated. Serve over your
favorite pasta. I toss it with homemade whole
wheat fettuccini, sooo good.
CASHEW MILK:
In a blender, blend 3-4 tablespoons raw cashew
pieces with 1 cup water, add the water a little
at a time until you've added it all and you have
a creamy white "milk". Strain it a few
tablespoons at a time and reserve both the "milk"
the thick "cream" that is left in the strainer
after you push through the liquid, as it is a
great coffee creamer or dessert cream base.
Serves: 1
Preparation time: 10 min
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