Enjoy the fresh and tangy flavours this creamy vegan mushroom gnocchi contains. It’s both simple and so satisfying, with bite sized clouds that will melt in your mouth.
Buttery, fresh and filling. This creamy vegan mushroom gnocchi is such a great twist on your regular mushroom Alfredo, but healthier. Made only from real ingredients and so simple to create, this recipe is perfect for any occasion. Add your favourite vegetables and a source of protein to make it a balanced meal, and feel the difference whole food ingredients will have.
Creamy Vegan Sauce
To make the gnocchi sauce nice and creamy, we’ll be using both cashews and sunflower seeds. Nuts and seeds make a great dairy free base to create a creamy and delicious sauce or dressing (you can even make cheese and spreads with them too). Simply soak your nuts and seeds in hot water to soften them up, then blend with some spices for extra flavour.
To create that lovely cheesy flavour, we’ll be adding a combination of nutritional yeast, garlic, salt, pepper and lemon juice for a little tang. This is a great base that you can customize in many ways by adding fresh herbs, different spices, mustard, etc. to achieve different flavours. In this gnocchi recipe, I love adding fresh basil to the sauce for a hint of freshness that compliments the dish so well.
Ingredients for the Creamy Vegan Mushroom Gnocchi
- Cashews
- Sunflower seeds
- Lemon juice
- Garlic
- Nutritional yeast
- Basil
- Salt and pepper
- Onion
- Mushrooms
- Zucchini
- Gnocchi
- Vegan sausages
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Creamy Vegan Mushroom Gnocchi Recipe
Creamy Vegan Mushroom Gnocchi
Equipment
- food processor or blender
Ingredients
Sauce
- 1/3 cup cashews
- 3 tbsp sunflower seeds
- 1 tbsp lemon juice
- 2 cloves garlic
- 3 tbsp nutritional yeast
- 1/4 tsp salt
- dash pepper
- 10-12 leaves fresh basil
Other
- 1/2 medium yellow onion
- 2 cups mushrooms
- 1 small zucchini
- dash salt and pepper
- 1 package gnocchi 16oz / 454g
- 2-4 vegan sausages *see recipe link below
- ~10 leaves fresh basil for garnish
Instructions
- Boil water. Place cashews and sunflower seeds in a small bowl, cover with hot water. Let sit 10 minutes.
- While cashews are soaking, chop up vegetables and pan fry with the sausages for 5 minutes. Add salt and pepper and remove from heat.
- Put a medium pot of water on to boil for your gnocchi.
- Make the sauce – strain cashews and seeds, saving 2 tbsp of the water and place them in a blender. Add remaining sauce ingredients and blend together.
- Once water is boiling, add gnocchi and cook for 3-5 minutes. They are done when floating.
- Add gnocchi to your pan of vegetables. Pour sauce over top and stir to combine.
- Chop up some fresh basil for garnish and enjoy!
Vegan Sausage Recipes
Nutrition facts
Nutrition facts are based on 1/4 of the recipe, NOT including the sausages.
These nutrition facts may vary based on individual ingredients and quantities used.
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