Polenta with creamy vegan mushrooms by @hazel_and_cacao 💚
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2 cups water
1/2 cup polenta
Good pinch salt.
Boil the water on the stove with salt. Once boiling slowly add the polenta a little bit at a time while whisking continuously. You have to whisk very strongly and vigorously so the polenta doesn’t clump. Once thickened, serve. You can also add some vegan butter while whisking.
1 brown onion diced
2 cloves garlic
3 cups diced mushrooms ⅓ cup cashews
1 cup unsweetened soy milk ( other plant-based milks will work but soy gives most authentic taste)
½ tsp paprika
1 TBSP nutritional yeast
juice half small lemon
1 tsp tahini
Fry onion, garlic and mushrooms until water has evaporate. Blend the remaining ingredients in a blender until smooth. Pour a little bit at a time and mix through the mushrooms until mixture is finished. Serve with fresh parsley.