![]() ![]() The only thing I would do differently would be the plating. I used one part fine balsamic vinegar, one part rice vinegar (or apple cider vinegar) and three parts water. This dish was amazing! The star of the show was definitely the black vinegar soy sauce concoction, I did end up my own black vinegar as I didn’t find any near me. This dish sounds incredible, however, for those of us that have nut allergies, what would be a good replacement for cashew cream? While it's been a while since I've needed a delicious beyond all reason vegan dish in my dinner party repertoire, this recipe has given me the excuse I needed to make ans. I was so looking forward to a mushroom-forward dish with an interesting sauce that I hadn't even realized it was vegan until about half way through cooking! The chili-soy-sesame sauce is our new go-to dipping sauce for almost any Asian dishes, and the cashew cream has made me rethink a few other recipes in our regular rotation. Used 1/2 of the cashew cream, that was plenty. I’d recommend not mixing the noodles and cream into the fried mushrooms, but instead just mixing the cream, noodles and cooking water until you get the right consistency and serve the mushrooms on top.ĭelicious. I only used half the cashew cream and froze the rest. This was the first time I’ve ever used cashew cream and it didn’t disappoint her. I was so sad because the reviews made me so excited! But it just didn't come together for me. Adding enough water to smooth the cashew cream would have made it a sludge. I followed directions, underdid it even, but the udon were too soft. And the black vinegar overpowered the sauce. ![]() Ugh, this didn't work and I was so disappointed. I will try it with the cream and soy-vinegar sauce separately the next time I make it, but mixing the two together was so so good. I used the noodles I had on hand instead of udon, and added some bok choy. I didn't quite follow the directions - I mixed the cashew cream with the soy-vinegar sauce, then tossed the veggies and noodles in it, then plated. Scaled the recipe down to make a single serving for myself. The cashew cream was the right amount IMO - it thickened when it was heated and clung just right to the noodles. I also seared some yuba with the mushrooms to round it out. I followed the advice of other commenters and used the mushrooms as a topping rather than mixed into the sauce. this would have been SO much better just mixing the cashew cream with the mushrooms and then topping the udon with that. To serve, divide noodles among bowls and generously drizzle each with reserved soy-vinegar sauce. Step 6Īdd noodles and cashew cream to pan with mushrooms and cook, stirring and adding reserved cooking liquid a little at a time, until cream is loose and coats noodles. Cook noodles according to package directions. ![]() Meanwhile, bring a large pot of salted water to a boil. olive oil if the mushrooms are looking dry, 1 minute. Morton kosher salt and cook, stirring often and adding another 1 Tbsp. Cook mushrooms, tossing every minute or so but leaving mostly undisturbed, until mostly golden and crisp, 5–8 minutes, depending on type of mushroom you use (oyster and shiitakes will cook quicker, while crimini and button mushrooms will take a bit longer). olive oil in a large skillet over medium-high. Stir vinegar, chili crisp, soy sauce, sesame oil, and 1 scallion in a small bowl to combine set soy-vinegar sauce aside. ![]() Add garlic, oil, salt, and ½ cup water and purée until smooth. Step 2ĭrain cashews and transfer to a blender (preferably high-speed) or food processor. Add cashews and let sit until tender, 30–60 minutes. Bring a large saucepan of water to a boil, then remove from heat. ![]()
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