• Skip to primary navigation
  • Skip to main content
  • Skip to footer

Cook for Good

Save money. Eat well. Make a difference.

  • Home
  • Blog
  • Save Money
    • Cook with the Seasons
    • Shop Smart
    • Cut Food Waste
      • Aquafaba
      • How to Make Organic Apple Cider Vinegar
      • How to Make Stoup, a Free Lunch!
      • Climate Change and Food Waste
    • Take a SNAP Challenge
  • Recipes
    • Free Organic Vegan Recipes
    • Supporters’ Recipe Library
  • Feel Great
    • Learn to Cook
    • Get Healthy
    • Organize Your Kitchen
      • Use Handy Appliances
    • Divest Your Plate
  • Cook with LOVE
    • Local
    • Organic
    • Vegetables and Plants
    • Engaged
  • Join
  • Login/out
You are here: Home / Recipes / Rich Mushroom Sauce – Dairy Free!

Rich Mushroom Sauce – Dairy Free!

April 14, 2019 by Linda Watson 2 Comments

Rich Mushroom Sauce – Dairy Free!

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!

Print Recipe
Rich Mushroom Sauce
Blend up a creamy, umami-loaded mushroom sauce, spread, or dip in minutes.
Rich Mushroom Sauce in a cup with carrot sticks on the side
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine American
Prep Time 15 minutes
Servings
ounces
Ingredients
  • 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
Cuisine American
Prep Time 15 minutes
Servings
ounces
Ingredients
  • 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
Rich Mushroom Sauce in a cup with carrot sticks on the side
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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.
    slicing mushrooms on a red cutting board
  2. 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.
  3. Serve Rich Mushroom Sauce at once. Keeps at room temperature for four hours and refrigerated for five days. I have not tested freezing it.
Recipe Notes

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.

Filed Under: Recipe, Sauce Tagged With: blender, cashews, dairy free, gluten-free, mushrooms, quick, vegan

Reader Interactions

Comments

  1. Laurie Medved says

    April 30, 2019 at 11:22 am

    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?

    Reply
    • Linda Watson says

      May 1, 2019 at 3:43 pm

      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.

      Reply

Click here to cancel reply.

Please Login to post a comment

Before Footer

Stoup or stew-soup in a bowl full of vegetables, beans, and other food scraps saved to make a free lunch.
healthy fruit salad in a glass dish shaped like an apple

Footer

Blog

Now more than ever, it’s time to develop and share food skills that help us create a healthy, delicious world.

Recipes

  • Newest
  • Extra Thrifty
  • Entrees
  • Desserts
Make a Difference

  • Local
  • Organic
  • Vegetables
  • Engaged
  • Home
  • Blog
  • Recipes
  • About
  • Privacy Policy
  • Site Map
  • Members’ Welcome
  • Contact
Copyright © 2010 - 2017 Cook for Good. All rights reserved.