This recipe uses cashew cream which is incredibly easy to make. Simply take 2 cups of raw whole cashews, rinse, and soak in cold water overnight in the refrigerator. The cashews will be soft, strain and place in a blender. Cover with water (about 1/2 inch above the cashews) and puree for several minutes. This cream will last for several days.
Oyster Mushroom Beurre Blanc
2 shallots (chopped)
2 cloves of garlic (chopped)
1 1/2 cups of oyster mushroom (chopped)
3/4 cup of cashew cream
1/2 cup of vegetable stock
5 tablespoons of vegan margarine
1 1/2 tablespoon of nutritional yeast
1 tablespoon of ground black pepper
2 teaspoons of dulse flakes
In a sauce pan, melt the margarine on low heat. Saute the shallots and garlic for about 2 minutes until translucent, do not allow to brown. Add the oyster mushrooms and saute for about 5 minutes. Once the mushrooms are softened, add the cashew cream and allow it to simmer. Add the vegetable stock, nutritional yeast, pepper and dulse and let simmer for about 8 minutes. Serve hot.
