Good meals start with simple ingredients and Cashumel Original can be used to bring flavours together with dairy-free creaminess.

Make this recipe, can it and use it later on its own or in a casserole.  This way you will know exactly what you are getting and will also be assured of something good.

This is my recipe


  • 3 lbs Brown Mushrooms chopped
  • 1 – 14g package of dried mixed mushrooms
  • 2 medium potatoes chopped
  • 2 medium carrots chopped
  • 2 stalks of celery chopped
  • 3 cloves of garlic
  • 8 cups of vegetable stock
  • 2 tbsp of Dry Sherry
  • 2 tbsp of Becel vegan
  • 2 sprigs of fresh thyme
  • 1 jar of Cashumel Black Garlic White Truffle


  • Reconstitute the dried mushrooms in ½ cup of warm water (soak for at least 1 hour). Drain, but retain the water.
  • Sauté the mushrooms in half the Becel for about 2 minutes then add the garlic and continue for another minutes. Set about ¼ aside to add in later and deglaze the remainder with the Sherry. Once the sherry is completely evaporated set aside.
  • Sauté the carrots, onions and celery in the remaining Becel.
  • Add the stock and the potatoes and bring to a boil and continue to cook until the potatoes are tender.
  • Add in the deglazed mushrooms and thyme and continue to cook for 2 mins.
  • Allow to cool slightly. It will make it safer to handle when you puree.
  • Puree together until completely smooth.
  • Add in the Cashumel and the remaining mushroom pieces and cook for another 2 mins.
  • Garnish with fresh thyme, serve and enjoy.


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