More than fine--it was delicious! A rich but silky texture, an earthy--but slightly tangy (Worcestershire sauce)--flavor... Thanks, Julia of the recent past!
Since I have this vegan Worcestershire sauce, I should figure out more things to use it in. Such a unique flavor... any ideas? I know my stepsister puts it in her guacamole, but besides meat marinades, what else is it good for?
Vegan Cream of Mushroom Soup with Cashew Cream
(from Joy the Baker)
1/2 c raw cashews
1/2 c water
2 TB olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1 pound cremini mushrooms, cleaned and sliced
1 TB soy sauce
1 TB vegan Worcestershire sauce (vegan please)
3 c vegetable broth
about 1 tsp coarse ground black pepper
salt to taste
Instructions1. Blend cashews and water until smooth. I prefer to soak them ahead of time.
2. In a large saucepan, heat olive oil. Saute onions for a few minutes, then add garlic and saute for a few more minutes. Then add mushrooms, soy sauce, and Worcestershire and cook until mushrooms are soft and juicy.
3. Add stock and simmer 15+ minutes.
4. Turn off heat. When soup is cool enough, blend it until very creamy. Stir in cashew cream and serve hot. Serves about 4.