I will admit it: I am a savory food fiend and I only chose plant sources because umami shouldn’t come from a mommy. You will not see me turning away vegan cake any time soon, but given the choice between something sweet and something savory, I would almost always prefer savory. Consider this spread, rich in umami flavors, the perfect hit of savory notes. You can enjoy this tasty purée on toasted bread, slathered over warm tortillas, spread over celery if you want to go wild or, really, just on a spoon, it’s that good. I bet you could thin it out with some non-dairy milk and it would be great mixed through pasta. It’s rich, creamy, buttery and, best of all, quick and easy to make. Please note: The cashews take a little time to soak so factor this into your timing.
2 tablespoons vegan butter (I used Miyoko’s) 1 large sweet onion, diced 18 - 20 ounces mushrooms (I used cremini/baby bella) 1 tablespoon minced garlic 1 tablespoon tamari ½ cup sun-dried tomatoes (not oil-packed: reconstituted if dry and drained) 4 tablespoons nutritional yeast 1 cup unsalted, raw cashews, soaked for 30 minutes and drained Salt and pepper to taste Heat the butter in a large pan over medium heat until melted. Add the onions and sauté for eight minutes over medium heat or until golden. Add the mushrooms, garlic and tamari and cook, stirring occasionally, for ten minutes. By this point, most of the liquid from the mushrooms should be reabsorbed.
Place in a food processor and process until it’s the texture you want. For me, this was 2 - 3 minutes. Allow to refrigerate for an hour or more for the flavors to meld and enjoy.