Updated: Aug 13
A few months ago I was craving some Chicken Ole, a dish my mom made when I was young. It was a melty delicious mixture of cream of mushroom soup, cream of chicken soup, and 2 different blocks of cheese. Needless to say, this is not something our family can eat now. So, I set out to make something similar. It took quite a few tries, but the whole family was very pleased with the end result. I hope you enjoy this treat a much as we do.
2 cups raw cashews
1 can full fat coconut milk
6 tablespoons nutritional yeast (more to taste)
2 teaspoons garlic powder
1 box Imagine Portobello Mushroom soup (it is gluten and dairy free)
3 teaspoons salt
½ teaspoon pepper
1 can tomatoes with diced green chilies (add a second can for an additional kick)
1 pound cooked, shredded chicken (or ground beef)
⅓ cup arrowroot flour
1 red pepper, diced
1 bunch cilantro, chopped
1 can sliced black olives
Chips of choice
Soak raw cashews in water for at least two hours. Or simmer on the stove for 15-20 minutes.
In a high speed blender, add the cashews (drained), coconut milk, nutritional yeast, garlic powder, salt, pepper, and 1.5 cup Portobello Mushroom soup. Blend until mixed well.
Pour mixture into a large saucepan and bring to a simmer.
While the mixture is heating, remove one cup of sauce and place in a small mixing bowl. Combine with ⅓ cup arrowroot using a whisk until the sauce is smooth.
Return mixture to the saucepan and heat until it begins to simmer. Stirring with a whisk frequently. Turn heat to low/med-low and stir until sauce thickens, about 5 minutes.
Add cooked meat, tomatoes with diced green chilies and the rest of the Portobello soup to the sauce. Add more nutritional yeast, salt, and pepper to taste.
Serve warm over chips and topped with diced red pepper, sliced olives, and cilantro.
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