
This rich, flavorful mushroom sauce takes just six ingredients and fifteen minutes to make. Use it as a spread for my Asparagus-Mushroom Crostini or other snacks, as a dip for veggies or chips, and as a sauce for pasta. Using organic ingredients, Rich Mushroom Sauce costs just $5.26 a recipe or 38 cents for a one-ounce serving.
How tasty is it? I happily noshed on carrots dipped in Rich Mushroom Sauce at nine in the morning when I took the photo above. As a dip, it reminds me of my old favorite-yet-deadly French Onion Dip. Yet my recipe has only 49 calories per ounce, with 4 grams of fat and 2 grams of protein.
I came up with this recipe because my Taster doesn’t like the texture of mushrooms. He doesn’t mind the mushroom flavor, though, and I adore it. I’ve been looking for ways to get mushrooms into our diets every day now that I know mushrooms can help prevent breast cancer. Yes, this organic mushroom sauce is not only dairy-free, egg-free, gluten-free, and preservative-free; it can help you be cancer-free. Talk about saving money and making a difference!

Prep Time | 15 minutes |
Servings |
ounces
|
- 1/2 cup raw cashews
- 1/2 cup water
- 8 ounces white button mushrooms or baby bella mushrooms
- 3/4 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1 tablespoon lemon juice
Ingredients
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- Put cashews and water in a microwave-safe dish. Slice mushrooms and add to the dish without stirring, so cashews remain submerged. Cover and microwave on high for four minutes.
- If using a fresh, organic lemon, consider zesting the lemon and saving the zest for another recipe. Put one tablespoon lemon juice, salt, and smoked paprika in a blender. Add cashews, mushrooms, and water when they are cooked. Blend on high until smooth, about one minute with a high-speed blender. Taste and adjust seasonings.
- Serve Rich Mushroom Sauce at once. Keeps at room temperature for four hours and refrigerated for five days. I have not tested freezing it.
Nutritional Information for Rich Mushroom Dip
The nutrition label is for one ounce. Nutritional information is for supporting members and donors. If you don't see it below, log in or join today! Log in to comment, too.This content is for members only.
Can you use an older “regular” blender for recipes such as this one using soaked cashews? I have wanted to try some of the cashew-based recipes, but do not have a high speed blender. Also, I don’t think one should use a food processor instead of a high speed blender, correct?
Hi Laurie! The high-speed blender gives the best results. A regular blender works well enough for most recipes if you soak the cashews, but not when creaminess is essential, like for a cashew cheesecake. See the picture in my recipe for cashew cream to see the results with a regular blender. I meant to update the photo, but now I’m glad I have it for you! Compare that to photo above or the one for Creamy Cilantro Dressing made with a Vitamix. I don’t mind a little texture when I’m using the sauce on a salad, cooked vegetables, and the like.