Creamy Cashew Mushroom and Spinach Sauce [Paleo, Dairy free, Gluten free, Sugar free, Vegan]

 Creamy cashew mushroom

This amazing tasting recipe inspired by Sonia of The Healthy Foodie fame is a fabulously creamy and luxurious tasting one, that changes the texture of the normal coconut cream mushroom sauce. It is a delectable blend of mushrooms and onions cooked in ghee with a creamy almond nut butter sauce.  Totally easy to make and to eat on it’s own, over courgette / veggie noodles as a vegetarian meal, or as a side to a protein dish, the sauce takes mushrooms cooked on its’ own, or combined with spinach, to decadent gluten and sugar-free cooking.

The combination of almond nut butter, Dijon mustard and herbs blended in water to form and smooth liquid sauce, and added to the cooked mushrooms and spinach, lends an amazing taste to this dish.

Just for you to try it – you will not be disappointed :)



400g mushrooms, roughly chopped (I used grilling mushrooms)

1 medium sized onion, sliced

2 tblsp ghee

150g raw baby spinach OR 250g chopped, blanched spinach


½ cup raw cashew nut butter

2 tblsp Dijon mustard (sugar free)

1 tblsp dried sage

1 tsp dried or fresh thyme, finely chopped

½ tsp Himalayan or Sea Salt

½ tsp freshly ground black pepper

2 cups water


Here’s How

  • Add ghee to a non-stick pot on medium stove top heat.
  • Once the ghee is heated, add in the onions and saute until soft and translucent.
  • Add in the mushrooms and cook uncovered for about 10 minutes.
  • While the mushrooms are cooking, prepare the creamy sauce by”
    • adding the raw cashew butter, Dijon mustard, sage, thyme, salt and pepper to a large dish or measuring jug, and mixing well until all the ingredients are completely combined. Add the water, about ¼ cup at a time and mix well between each addition, to avoid the formation of lumps and  to ensure that the sauce will be smooth and creamy.
  • Pour the cashew nut butter mixture over the cooked mushrooms and onions, turn the heat down to low and mix until well combine
  • Add in the chopped spinach and mix it in. Turn off the heat and let the sauce sit for a few minutes to allow the spinach to wilt if using, raw spinach, then give it a final stir. If you feel the sauce is too thick, add a little bit more water to reach the consistency needed.
  • Serve as desired.

Enjoy :)


Griddle pan fillet on the creamy cashew mushrooms and spinach sauce

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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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