This easy Italian-style vegan dish is good enough to make for company, so if you're not sure what to serve at your vegan dinner party, here's an idea! I used common white mushrooms, though baby portabellas would work just as well.
To make this creamy mushroom gnocchi is just so easy. You start by sautéing the mushrooms, onion, and garlic with some oil. Then, after the mushrooms have taken on some browning, you add the cashew sauce, which you've made by blending the cashews with some unsweetened plant-based milk, your other ingredients. Finish off by adding fresh potato gnocchi. Leave that to cook through, and then you are ready to serve. The sauce is just so tasty with a touch of garlic oil.
I used fresh potato gnocchi to make this dish. Since I've started using the fresh type, there is no going back for me. I find the texture much nicer than the dried cupboard section gnocchi, though any would work with this dish; in my opinion, if you can get it, fresh is always best.
Also, if you're feeling creative and have time to spare, you can also make your own potato gnocchi at home easily - find a recipe here.
Serves 2
Ingredients
Serve with pinch of smoked salt, couple more drops of garlic oil, and extra fresh chives.
Enjoy!
Recipe by Rose Wyles - The Vegan Nutritionist
For professional assistance with adopting a healthy and nutritious plant-based diet, go to www.thevegannutritionist.co.uk/nutritionconsulting
Hi there! I'm Rose, a nutritionist who is passionate about creating delicious plant-based meals that are both flavourful and nourishing. My goal is to help people discover the wonderful world of plant-centered cuisine through my nutritional guidance and recipe sharing.
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