This delicious vegan cream sauce is in no way inferior to the original and is ideal for various potato, pasta and rice dishes.
Slice the mushrooms and peel and dice the onion.
Sauté the mushrooms and onions in a pan with a little water or oil for a few minutes.
Mix the vegetable broth with the almond paste and add to the mushrooms.
Stir in garlic powder, yeast flakes and tamari and simmer sauce for 5-10 minutes.
Chop the parsley and add to the sauce.
Season to taste with salt and pepper.
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