Plant Based Creamy Mushroom Sauce

I adore this sauce SO much! If you guys like creamy as much as I do but want to skip the heavy dairy additions that most white sauces call for, THIS IS THE RECIPE FOR YOU!

Idea: Swap out the mushrooms for peas, broccoli, etc! If you don’t love mushrooms – no fear, switch it up!

ingredients

• 3 Tbsp of Olive Oil [you can also use 1/4 C of butter if you’d like it more creamy]
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, thinly sliced
• 1 onion, diced
• 1/4 cup flour OR 4 Tsp Arrowroot OR 2 Tbsp of cornstarch [whichever you have on hand to thicken]
• 3.5 cups almond milk
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Pinch of nutmeg
• Kosher salt and freshly ground black pepper, to taste

recipe

1. To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour [or arrowroot or cornstarch] until lightly browned, about 1 minute.
2. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste.
3. We of course, always sprinkle some red pepper on top!

recipe adapted from: damndelicious.net

That’s it! We hope you love!

The Neilan Family