Mushroom Ragout with Polenta and Dairy-Free Cream Sauce

Creamy and luscious polenta is topped with a garlicky and complex mushroom and kale ragout, and then drizzled with a rich Alfredo-like cream sauce.

This dish is rich, packed with flavors, and incredibly comforting, but you’ll never guess that it is also secretly healthy!

Ingredients Raw cashews Unsweetened almond milk Apple cider vinegar Salt Garlic powder White pepper Olive oil Crimini mushrooms Polenta                                               Swipe up for the full list of ingredients!

Let's make Mushroom Ragout with Polenta and Dairy-Free Cream Sauce

Step 1

Add the cashews to a small bowl and cover with boiling water. Cover and let sit and soften for 20 minutes.

Step 2

Add the polenta and salt to a saucepan. Add in one cup water and whisk to combine, breaking up any clumps.

Step 3

Add in the remaining 2 cups water, and bring to a simmer. Cook, stirring frequently until the polenta has absorbed most of the water, and the whisk leaves trails in the polenta. Add in the plant milk, and bring back to a simmer.

Step 4

Remove from the heat and stir in 1/4 cup of the cashew cream and the olive oil. Set aside.

Step 5

While the polenta is cooking, add the olive oil to a large skillet and heat over medium high heat. Add in the mushrooms and red pepper flakes.

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