Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 2 Servings

# Vegan creamy Mushroom sauce which is tastes as same as dairy cream sauces

# rich in calcium and anti- oxidant

# you will love to eat salads 

Ingredients

For Mushroom Parsley Cashew Sauce 

• Mushroom- 6 pieces (big)
• Soaked cashew - 8 full ( soaked for 2 hours ) 
• Parsley- 2 tbsp chopped 
• Onion chopped- 1/2 ( if big) 
• Garlic - 6 
• Coconut milk - 150 ml
• Salt 

For for Salad 

• Boiled corn - 100 grams 
• Boiled broccoli- 200 grams 
• Aubergine- 1 full ( medium size)
• Lettuce or icebergs- 100 grams chopped 

Method 

• In a pot ( kadai) add onion, mushroom, chopped garlic and cashew. Saute it for 10 min in Sim flame till water evaporates.
• Switch off the flame. And then add half tsp of parsley (not full, rest will be used while heating the sauce) and stir .
• Once it cools puree it along with coconut milk .
• Then in a kadai add the puree (if it's too thick add water50ml) and then add remaining parsley and give a boil and add salt. Switch off the flame . 
• Sauce is ready .

To make the Salad:

• Slice the aubergine thin (1mm to 2 mm) and toast in Sim flame until its toasted or cooked (if u want spread some oil and toast both the side. For oil free version ,toast as such with out oil) 
• Alternatively, you can also bake aubergine  at 180* for 15 to 20 min till its golden brown or cooked) 

Assembling 

• In a salad bowl put boiled corn , broccoli,  lettuce, toasted aubergine
• Top the veggies with the Mushroom parsley sauce.
• Mix and enjoy the guilt free salad 

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