Braai/ Light Lunch/ Sauces

Creamy Cashew Mushroom Sauce

This creamy mushroom sauce is incredibly luxurious, yet healthy… Instead of cream, it is made with cashews! It makes a great accompaniment for my Mega Mushroom Burger – or on any other burger. Here I’ve smeared it on a double-stack Fry’s chicken-style burger – YUM! This actually one of the featured recipes I made on the Afternoon Express show 🙂

Creamy Cashew Mushroom Sauce


  • Olive oil
  • 1 ½ punnet Denny mushrooms, sliced
  • 1 red onion, chopped
  • 1 fresh garlic clove, minced
  • 1 teaspoon dried oregano
  • 2 springs fresh rosemary
  • 250 ml Almond Breeze Original
  • 1 cup raw cashew nuts (soaked for 4 hours in hot water)
  • 1 ½ teaspoons Ina Paarman beef stock powder
  • 1 teaspoon onion powder



Add a tiny dash of olive oil to a non-stick pan. Fry the red onion and garlic until fragrant. Add mushrooms, oregano and fresh rosemary sprigs and fry until mushrooms are brown. Continuously cover the mushroom mix over the rosemary. Remove from stove.


Add the following to a high-speed blender: Almond Breeze, raw cashews (drained), beef stock powder, onion powder, half of the mushroom mixture, and the leaves from the two rosemary sprigs (tear the leaves off the sprig). Blend on high speed until smooth and creamy. Add a grind of salt and pepper to taste.


Reheat the remaining mushroom mixture in the pan. Add the creamy sauce to the pan and stir quickly over very low heat. Add another generous grind of black pepper and a bit of salt if needed. The sauce will thicken and brown slightly. Remove from heat.

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