It’s National Mushroom Month this September so this is a perfect excuse to get in the kitchen and make one of my favorite mushroom recipes using our tried and true cashew cream. Mushrooms have been touted as miraculous and magical and while those words tend to be used as exaggerated health claims there are loads of nutritional benefits backed up by scientific evidence that mushrooms can proudly proclaim. Get the recipe and enjoy this healthy snack.
I love avocados more than anything. I eat a whole one every day (not in one sitting but throughout the day an entire avocado is definitely consumed). I use them to make creamy sauces, indulgent raw chocolate mousse, and always in salads. I had never tried avocado in my homemade soups until now. Using the avocado as this soup’s base made it so rich, creamy, satisfying and delicious. Who needs Cream of Mushroom Soup with heavy white cream and butter when you can have this vegan delight instead?