Wanted to post this quickly as I had a flash of inspiration this evening and wanted to get the ingredients down before I forgot! As a fan of creamy white sauces - am pretty pleased with the result of this. It makes enough for 1 person so increase quantities as needed
1 tsp coconut oil
4 chestnut mushrooms (chopped or pulled by hand)
4 cherry tomatoes
2/3 cup unsweetened almond milk
2 tbps nutritional yeast
2 tbps ground almonds
A pinch of salt and pepper.
- While the coconut oil warms in a wok / saucepan, add the mushrooms and tomatoes. Fry for approx 1 minute or until they have started to brown slightly.
- Add the unsweetened almond milk then the nutritional yeast and bring to the boil.
- Simmer for a couple of minutes and then add the ground almonds and stir (this will thicken the consistency of the mixture so use as much or little as needed).
- Add salt and pepper to taste
I placed mine in butternut halves, covered with a little foil and baked at 180C for 30 mins. Garnished with fresh basil when finished - hope you enjoy as much as I do! :-)