Vegan Mofo Day 25: Portobello Mushroom Hazelnut Cream Sauce

Day 25.

I haven't done a pretty little butter cream sauce yet and figured the time arrived. Earth Balance's new Garlic and Herb Culinary Spread was on sale at Whole Foods for $3. Plus, I had an $1 off coupon. It brings me to celebrate another marking off my Bucket List.

I found the Aged Cheddar Puffs!!! Woo hoo! These were also on sale & yes, I had a coupon. An $1 off one.

Well, remember that So Delicious Coconut Milk Hazelnut Creamer from a previous Whole Foods trip? Did you really think I planned to use that for just hot chocolate and coffee (which I don't drink)? It's amazing how the kitchen smells after toasting hazelnuts. They have a rich flavor meant for versatility and the smell is paradise to the nostrils. Yes, I love chocolate hazelnut spread. Yum. Yum. Yum!
However, I had planned a creamy pasta dish from the get go.
The hazelnut creamer gets mixed up with mushrooms (aka perfect butter sauce veggie) and Earth Balance's culinary sauce- an out of this world fusion. I used 365's whole wheat pasta, added broccoli and cream sauce, and topped it all with the toasted hazelnuts.
I have one proper word that fits the description of what taste buds just devoured. Unbelievably good.
Okay. Two words.

Vegan Portobello Mushroom Hazelnut Cream Sauce Ingredients and Preparation

2 tablespoon water
1 1/2- 2 cup portobello mushroom, chopped
1/4 cup red onion
1/4 cup Earth Balance Roasted Garlic & Herb Culinary Spread
3 tablespoon So Delicious Hazelnut Coconut Milk Creamer
1 teaspoon miso paste
1/2 teaspoon salt
1/4 teaspoon white pepper

In a medium heated skillet, marry mushrooms, onions, & water. Let cook for 5 minutes or so, letting mushrooms brown & shrink.

Two main ingredients of the sauce.

Stir in culinary spread, hazelnut creamer, miso, salt, & pepper. Allow sauce to thicken.

I mixed the sauce with whole wheat shells & broccoli & topped it with toasted hazelnuts. Incredible.

Another beautiful meal.