Vegan Chicken with Peas and Mushrooms in Cashew Cream Sauce
This is a silky luscious dish, you’d never know it’s vegan with such a creamy sauce made with cashews. Here’s how I do it:
1 package 12oz mushrooms, I used baby Bella, sliced thin
3 cloves garlic chopped
10-12 vegan chicken strips or any preferred protein
1/2 cup frozen peas
1 tsp umami powder, I like Trader Joe’s
1 bunch chopped fresh herbs, I used parsley and basil
1 cup cashew cream sauce
Cashew cream sauce Ingredients
1 cup raw unsalted cashews
1-2 garlic cloves
1-2 tsp nutritional yeast (optional)
Soak the cashews in water for 2 hours then rinse and drain them, add to a food processor or blender with 1-2 garlic cloves plus 1 cup water, pinch of salt and the nutritional yeast. Pulse till creamy and smooth, pour into a sauce pot.
In a large skillet heat 1 tbs olive oil and add the chicken strips cook in each side till golden brown add S&P while cooking, remove and set aside. Add a bit more oil then add the garlic, simmer 2 mins then add the mushrooms and umami powder and simmer 5 mins then add the peas simmer another 3 mins adjust S&P then add the chicken strips back in. Meanwhile heat the cashew cream sauce till hot. Simmer the peas with the mushrooms and peas then serve in bowls piping hot topped with the cashew cream sauce and fresh chopped basil.