Creamy mushroom skillet

• 300g brown button mushrooms
• 100g cashews presoaked for 4-6h in water
• 200ml veggie stock
• 250ml almond milk
• 2 onions
• 2 cloves garlic
• 1 tsp thyme
• hand full fresh parsley
• 150ml water
• 1 tbsp vegan butter

Instructions:

Clean mushrooms, chop onion into small pieces, mince garlic.

Heat up skillet on high heat, add vegan butter and wait until melted. Add onions, garlic, thyme and mushrooms and fry until mushrooms are golden brown.

Then pour in the wet ingredients and lower heat. Cook on simmer for 15-17 minutes. Meanwhile drain cashews from their soaking water and add them together with 150ml water to the highspeed blender.

Blend on high speed until smooth and creamy.

Turn up the heat from the mushrooms to medium high and add the cashew cream. Stir through with a spoon from time to time and cook for another 2-3 minutes. Season with salt and pepper,

Chop up parsley and throw it into the creamy sauce.

Serve with rice, pasta or potatoes.