Creamy Tuscan Scallops | The Mushroom Den

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#vegan #creamypasta # scallops

Ingredients:
3 King Trumpet Mushrooms
1 Cup (240g) Sun-dried Tomatoes in oil
5 Cloves Garlic
1 Can Coconut Milk
1 Large onion (150g)
2 Tbsp Nutritional Yeast
3 Tbsp Olive Oil (more for the mushrooms)
3 Tbsp Vegan Butter
Salt & Pepper to Taste

Cashew Cream:
1/2 Cup (60g) Raw unsalted Cashews (Boiled for 5 minutes to soften)
1 Cup (240ml) Water

Prep Time: 10 Minutes
Cook Time: 15 Minutes

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P.S. I’m not vegan. I just happen to love plant-based food. All eaters are welcome!
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Комментарии
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New sub here! Hope your channel blows up. You have a real gift in the plant based cooking arena (your food actually looks crave-able)

PhoenixKeu
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I always look forward every new recipe.

mazzie.
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Girl!!! I made this sauce and it legitimately changed the game in my cooking. I did just two things differently, I didn’t have sundried tomatoes and you said it was for smoky flavor so I did paprika and chili powder. Baby! I felt like I could actually cook. Second, I didn’t have raw cashews, so I used the cashew yogurt I had in the fridge, it’s practically the same thing. Thank you for making me look good in front of my husband. I even made a few variations from this sauce. It’s delicious!!! A nice full fat vegan creamy sauce that feels like you’re cheating on your diet when you’re not.

scarlettwieliczki
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As usual simple and delicious. I know this without even trying it… but will do, asap.

susan
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This looks delicious! Thank you for sharing your recipes.

chattellejackson
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I love you so much sis! Thank you for making these videos.

scarlettwieliczki
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TFS why did you add both coconut milk and cashew cream? 🤔🧐

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