Step 1

Place the cashews into a small bowl, cover with boiling water and allow to soak for 15 minutes, then drain off the water (discard) and set aside until ready to use in Step 4.

Step 2

Place the sliced mushrooms into a large skillet, add the reduced-sodium tamari and 1 tablespoon of water, sauté over medium-high heat until reduced in size, approximately 5 to 7 minutes, stirring occasionally. Then remove the sauteed mushrooms from the skillet and place in a bowl, set aside. Also remove any remaining liquids (discard) from the skillet.

Step 3

Rinse the skillet and then place the diced onions in the large skillet, sauté over medium heat until perfectly tender, about 7 to 9 minutes, then add the minced garlic. Sauté 30 seconds, then add the flour. Stir constantly for one to two minutes, then add all the remaining Base Ingredients.

Step 4

Make the Cashew Cream by placing the soaked cashews and 1/3 cup of water into a high-speed blender, blend on high until smooth and emulsified.

Step 5

Stir in the cashew cream and the all the Spice/Herb Ingredients into the skillet. Simmer over low heat for 3 minutes until thickened.

Step 6

Add the thawed peas and sauteed mushrooms. Stir well to incorporate. Simmer for 4 minutes, then serve and enjoy.