Vegan Irish Whiskey Sauce
This vegan Irish whiskey sauce is loaded with flavor from mushrooms, herbs, garlic, creamy cashews and half a cup of Irish whiskey. Serve it for dinner this St. Patrick's Day over my grilled tofu steaks in an Irish whiskey marinade (recipe coming next) for a double whammy of deliciousness.
Servings: 8 servings
Calories: 93kcal
Ingredients
- 1 teaspoon avocado oil or any neutral oil
- 1 medium onion (minced)
- 4 cloves garlic (crushed and minced)
- 1 heaping tbsp wholegrain mustard
- 8 oz crimini mushrooms (or button mushrooms, cut into slices or chopped. You can also use wild mushrooms, or dry mushrooms. If using dry mushrooms, reconstitute them by soaking in hot water for 30 minutes. You can use the soaking water in lieu of stock in the recipe)
- ½ cup Irish whiskey (Jameson's is vegan, as are a few other brands)
- 1 teaspoon rosemary (dry. Use 1 tablespoon if using fresh rosemary)
- 1 teaspoon sage (dry. Use 1 tablespoon if using fresh sage)
- 2 tablespoon flour (either all purpose or gluten-free are fine)
- 3 cups vegetable stock (mushroom stock is even better, Or use the water remaining from soaking dry mushrooms)
- 2 tablespoon tamari (or soy sauce)
- 1 teaspoon vegan worcestershire sauce (optional. Use more soy sauce or tamari instead)
- ¼ cup raw cashews
- Salt and ground black pepper to taste
- 2 tablespoon parsley (chopped)
Instructions
- Soak the cashews in ½ cup of the vegetable stock for 30 minutes. You can skip this step if you've got a high-powered blender. Blitz into a very smooth cream and set aside.
- In a saucepan or wide skillet, heat the oil. Add the onions and garlic, season with salt and pepper, and saute until the onions turn translucent but are not yet beginning to brown.
- Add the mustard and the mushrooms to the pot and saute until the mushrooms soften, a couple of minutes.
- Add the whiskey to the pot and mix in. Wait until most of the liquid in the pot has evaporated. Stir occasionally to make sure nothing is sticking. This should take no more than 5 minutes.
- Add the herbs to the pot, then mix in the flour until the mushrooms have absorbed it.
- Add the remaining vegetable stock along with the tamari and the worcestershire sauce and mix in. Bring to a boil and let the sauce simmer five minutes.
- Stir in the cashew paste, which should further thicken the sauce a bit. If the sauce is too thick for your liking, you can add more vegtable stock. If you want it thicker, let it continue to reduce a bit longer over heat.
- Garnish with parsley before serving.
Nutrition
Calories: 93kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Potassium: 199mg | Fiber: 1g | Sugar: 2g | Vitamin A: 277IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg