• approx.. 1 cup thick cashew milk (see below how to make cashew milk)
• small handful fresh dill, chopped fine (I don't think dried dill will give the same effect)
• couple cloves garlic (or more, I use a lot)
• about 1/2 tablespoon or more fresh grated ginger (I use a lot of this also)
• about 1/4 cup chopped portabella mushroom
• salt and pepper to taste
• vegan soymilk or thinner cashew milk (optional, if the sauce is too thick for you)
• a little olive oil to saute the garlic

Note: These measurements are mostly all approximate because I rarely measure when I cook and are for 1 serving. Increase recipe to your own judgment.

In a saucepan heat the olive oil on med-low heat and add the garlic when its hot. Saute the garlic and ginger for a couple minutes and then add the mushrooms, saute until mushrooms are tender. Add the cashew milk and dill and turn the heat up to high or med-high, keep stirring it otherwise the mixture tends kind of stick to the bottom. Add salt and pepper to taste. It will start to get pretty thick after about a minute or less so add the soy milk or thinned cashew milk now if you want a thinner sauce, otherwise just keep stirring until its thoroughly heated. Serve over your favorite pasta. I toss it with homemade whole wheat fettuccini, sooo good.

CASHEW MILK:

In a blender, blend 3-4 tablespoons raw cashew pieces with 1 cup water, add the water a little at a time until you've added it all and you have a creamy white "milk". Strain it a few tablespoons at a time and reserve both the "milk" the thick "cream" that is left in the strainer after you push through the liquid, as it is a great coffee creamer or dessert cream base.

Serves: 1

Preparation time: 10 min