Earthy mushroom flavour with a protein boost courtesy of the chickpeas. Seasoned to perfection with garlic and turmeric for its anti-inflammatory properties
- Soak 50g cashews in boiling water for 15mins while prepping other ingredients
- Chop and fry a small onion in a little olive oil
- Chop 250g Mushrooms and pop in a pan with a few grinds of salt. Put lid on and cook for 10 mins – give the pan a shake every few minutes
- Stick it all in the blender and give it a pulse (with an extra glug of olive oil if needed)
- Then add:
- 1 tablespoon nutritional yeast
- 2 tsps turmeric
- 6 grinds dried garlic
- 1 tablespoon flax
- 1/2 tin chickpeas
Blend then add nut milk to your desired consistency.