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Like most of my recipes, this is pretty simple to make and can be adapted to suit your own pallet.
This serves 2 adults
1 cup of cashews
2 cups of water
1tspn of nutmeg
1 green garlic bulb plus stalk (that’s right, I said ‘bulb’ not clove. Use in place of and like an onion. If you can’t get hold of green garlic, use 3 garlic gloves and one medium sized white onion)
200g of chestnut mushrooms, sliced.
Half a packet of vegan Quorn pieces (roughly 140g) or other meat substitute
Salt and pepper to taste.
1) Place cashews, water and nutmeg in a blender and blitz until smooth. Place to one side.
2) Chop garlic and fry on a medium heat until it starts to colour.
3) Add mushrooms, don’t stir until mushrooms start to colour otherwise you’ll get slimy mushrooms and no one wants that!
4) Add Quorn/meat substitute and Cashew cream and simmer until Quorn is cooked through, about 10-15 mins (or cook meat substitute according to instructions) Add more water if you want a thinner sauce.
Serve with rice, quinoa, couscous or even pasta.