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Hello everyone! Thank you all so much for subscribing to my channel! Sorry I took so long to get this video up. I was having technical issues again. 🙁 Anyway I thought it’s about time to upload a savoury vegan recipe! So today I’m sharing a recipe featuring gluten free knödel (bread dumplings) and a delicious creamy mushroom leek sauce that goes perfect with it! It’s much healthier than using real cream but still so creamy and yum! If you don’t want to make knödel, you can make gluten-free croutons instead and I show you how to make that in my video! I love this recipe and it’s perfect as a vegan lunch or dinner idea! I hope you like it too and happy weekend!
Cashew cream
1/2 cup raw cashews
1/2 cup water
Sauce
1 tbsp margarine
1 leek (soft part) halved and chopped
2 small onions (or 1 medium) sliced
1 medium bay leaf
2 1/2 cups vegetable broth
8 to 10 small mushrooms halved
8 to 10 cherry tomatoes halved
Knödel (bread dumplings)
2 tbsp margarine
100g (or 2 cups) any gluten-free bread chopped
3 tbsp cashew cream
1/4 cup water
Optional garnish
Rocket
Sprouts
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So excited to make this
This looks great!
+Sarah Burns Warman Oh thank you so much! Happy weekend!
How do you make your vegetable broth?
Thanks.I plan on making your recipe next week just looks delicious.
+Ashley johns Hi! Normally I use some organic vegetable broth powder and
just add that to what I’m cooking. If I’m boiling some vegetables then I
will use the stock from that. Very healthy and no wastage! 🙂
That looks so delicious and super easy to make – never thought of making my
own cashew cream but after watching this I definitely will 🙂
+TheCalmWay So glad you like it! Yep! It is super easy to make as all you
need is a blender. 😀 There are lots of different kinds of “cashew cream”
but this one goes really well in this dish!