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Servings: 4
Ingredients
- 4 cups water
- 1 cup polenta
- 1 tbsp margarine (I used Earth Balance)
- 1 large portobello mushroom, cut into thin 1 inch slices
- 4 cloves of garlic, minced
- 1 tsp dried basil
- Cheese Sauce
- 1 cup unsweetened non-dairy milk (I used almond)
- 1/3 cup raw cashews
- 1/4 cup nutritional yeast
- 2 tbsp soy sauce
- 1 tbsp lemon juice
- 2 tsp Dijon mustard
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tsp corn starch or arrowroot
- 1/2 tsp white pepper
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 4 servings | |
| Calories 357 | |
| Calories from Fat 133 | 37% |
| Total Fat 15.46g | 19% |
| Saturated Fat 3.9g | 16% |
| Trans Fat 0.52g | |
| Cholesterol 9mg | 3% |
| Sodium 591mg | 25% |
| Potassium 440mg | 13% |
| Total Carbs 45.56g | 12% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.88g | 4% |
| Protein 10.67g | 17% |
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