Creamy Mushrooms and Butterbeans with Quinoa and Roasted Veg

I was doing a bit of experimenting this evening. I made some cashew queso sauce from the recipe in the No Meat Athlete cookbook – basically it’s cashews, garlic, arrowroot, nutritional yeast, smoked paprika and chipotle. This stuff is amazing – creamy, cheesy, smoky, nutty sauce.I gently fried up some onion and chestnut mushrooms, and then stirred in the queso and a tin of butterbeans.

I was originally planning to serve it with broccoli, but needed to use up some courgette and red onion so I roasted that with some olive oil, cider vinegar and nutritional yeast.

Some quinoa completed the meal. I was going for the No Meat Athlete idea of ‘a grain, a green and a bean’ – I’m not sure if the courgette counts as the green, but did taste good!

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The result was really good. The sauce tastes amazing, and goes really well with the butter beans and mushrooms. It wasn’t a difficult recipe, so will be another one to add to the list!

 

 

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