Vegetarian Mushroom & Pearl Onion Blanquette

Prepare the Vegetables

1. In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the pearl onions, carrots, and celery, and sauté for 5-7 minutes until slightly softened.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the quartered cremini mushrooms and new potatoes to the pot. Cook for 5 minutes, allowing some moisture to release from the mushrooms.

Make the Cashew Cream Sauce

1. While the vegetables are cooking, blend the soaked and drained cashews with the dairy-free milk until completely smooth and creamy. Set aside.
2. Sprinkle the flour over the cooked vegetables and stir well to coat. Cook for 1-2 minutes to toast the flour, creating a roux.
3. Gradually pour in the vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.
4. Stir in the cashew cream, fresh tarragon, nutritional yeast (if using), lemon juice, salt, and black pepper. Mix well.

Simmer and Serve

1. Reduce the heat to low, cover the pot, and simmer for 20-30 minutes, or until the potatoes and carrots are tender, and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
2. Taste and adjust seasoning if necessary.
3. Garnish with fresh chopped parsley before serving. Serve hot with rice, quinoa, or crusty bread.