Mushroom Alfredo Sauce
  • half of the sautéed mushrooms and onions (from above, about 2¾ cups)
  • ½ cup cashews - soaked in purified water for 2-4 hours, or boiling water for 10 minutes
  • 1 tablespoon miso
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons olive oil
  • juice from ½ lemon
  • salt and pepper - to taste
  • about ¾ cup chickpea broth (from above) - to achieve a saucy consistency
  1. Combine the mushrooms and onions, cashews, miso, balsamic, olive oil, lemon juice, salt, and pepper, in a high-speed blender and pulse until smooth. Stream in the chickpea broth with the blender still running, until you achieve a good sauce consistency. The sauce shouldn't be too thick or too runny, aim for the sweet spot in between. Taste for salt and pepper and adjust if needed. Store the sauce refrigerated in an air-tight container.
Recipe by Golubka Kitchen at