Creamy, rich, and savory mushroom stroganoff. This is a simple and comforting meal to warm you up on these coming cold days.
Pasta doesn’t have the best rep, as it’s often seen as a “bad” carbohydrate. Now, keep in mind there are no “bad” or “good” foods –they are just foods!
Carbohydrates are good for you! A serving of complex carbohydrates, such as whole grains and unrefined sugars are filled with fiber, protein, vitamins and minerals.
What makes a pasta dish healthy is all in the sauce. Reduce your intake of sauces loaded with cream, cheese, lots of salt, and saturated fat. Not to say you can never have those sauces, because balance is key. Look for more nutritious alternatives.
This is a much healthier alternative to a traditional beef stroganoff. A creamy mushroom and cashew based sauce with loads of umami flavor.
This sauce is loaded with flavor and includes ingredients, such as:
onion, garlic, mushrooms, smoked paprika, white wine vinegar, vegetable broth, cashews, non-dairy milk, and thyme
It’s a simple and easy sauce that will be ready in no time!
Who says you need “real” cream to make a sauce extra creamy and delicious? Cashews proved that statement wrong.
If you’re a huge pasta lover like me I suggest checking out my other simple pasta recipes on my site, including:
Creamy Walnut White Sauce Pasta
Vegan Cheesy Tomato Basil Pasta Bake
Creamy Vegan Roasted Red Pepper Pasta
Creamy Butternut Squash & Roasted Tomato Pasta
This Creamy Vegan Mushroom Stroganoff is…
- Creamy and savory
- Simple and easy
- 100% plant-based
- Oh so delicious!
Creamy, rich, and savory mushroom stroganoff. This is a simple and comforting meal to warm you up on these coming cold days.
- ½ cup cashews (soaked in boiling water for 30 min. or overnight)
- ½ cup non-dairy milk
- 2 tbsp olive oil
- ½ medium white onion, diced
- 2 cloves of garlic, finely minced
- 16 oz. sliced cremini mushrooms
- ½ tsp smoked paprika
- ½ tsp dried thyme
- 1 tbsp white wine vinegar
- 2 cups low-sodium vegetable broth
- 1 tbsp corn starch
- 10 oz. pasta of choice
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In a high-speed blender, blend cashews and non-dairy milk until creamy. Set aside.
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In a large skillet, heat 2 tbsp olive oil over medium heat. Once shimmering, add onion, garlic, mushrooms, a sprinkle of salt and a couple turns of black pepper. Saute for 6 minutes until onions are soft. Stir in smoked paprika. Cook for 5 minutes more.
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Add white wine vinegar to deglaze the pan. Whisk the corn starch in the vegetable broth to dissolve then add to the pan. Pour in the cashew cream. Use a wooden spoon to stir everything together. Bring to a simmer and cook for 8-10 minutes until thickened. During this time, cook pasta according to package directions.
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Once sauce is thickened, season with salt and pepper. Stir in drained pasta. Serve with freshly ground black pepper and fresh thyme.
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