Vegan mushroom garlic sauce

2 cups of vegetable broth
2 tbl olive oil
8 cloves of garlic
8 ounces frozen shiitake mushrooms
Half stalk of celery
1/3 cup of cashews
6-10 almonds
1/8 inch fresh ginger
1/8 inch fresh turmeric
1 teaspoon file powder
2 dried rosemary leaves
1/2 teaspoon of salt
3 grinds of black pepper


  • Bring the broth to a simmer in a small pot
  • In a separate pan ad olive oil and garlic, heat the oil on low heat, don’t let the garlic brown
  • Slice the celery thin and add it to the garlic and oil
  • When the broth reaches a simmer, kill the heat and add the mushrooms for 5 minutes
  • While waiting, add the nuts, ginger, turmeric, salt, rosemary, to a blender and set aside
  • When the mushrooms are done steeping, drain the mushrooms, the broth goes into the blender, the mushrooms go in with the celery, garlic and oil
  • Purée the the nuts and broth until it looks like nut milk
  • Add broth nut milk to oil, bring the heat to medium and stir to combine.
  • Once it thickens, plate and serve over a grain or pasta
  • Notes
    I made this dish with butter, but I think Olive oil would work equally when and would make the dish vegan. A couple of shallots or half a leak would improve the taste, I think half a cup of a tart white wine would aid as well. It has a a good flavor and texture and it grew on me as I ate, but I think it’s missing some uname, some mouth feel in the back of the mouth that I am not quite sure how to add in.