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Creamy Vegan Mushroom Gnocchi

Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

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!