Creamy Vegan Mushroom Stroganoff
Creamy, rich, and savory mushroom stroganoff. This is a simple and comforting meal that can warm you up on these cold winter days.
Ingredients
- ½ cup cashews (soaked in boiling water for 30 min. or overnight)
- ½ cup non-dairy milk
- 1 tsp lemon juice
- 1 ½ tbsp olive oil
- ½ medium white onion, thinly sliced
- ½ tbsp vegan butter
- 3 cloves of garlic, finely minced
- 16 oz. sliced cremini mushrooms
- ½ tsp smoked paprika
- ½ tsp dried thyme
- 1 tbsp all-purpose flour
- 1 cup low-sodium vegetable broth
- 1 ½ tsp dijon mustard
- 10 oz. pasta of choice (I used fusilli)
- Fresh parsley for garnish
Instructions
-
In a high-speed blender, blend cashews, non-dairy milk, and lemon juice until creamy. Set aside.
-
In a large skillet, heat 1 ½ tbsp olive oil over medium heat. Once shimmering, add onion and a sprinkle of salt. Cook for 4-5 minutes until soft and translucent. Add ½ tbsp butter and minced garlic. Cook for 1-2 minutes until garlic is a light golden brown and fragrant.
-
Stir in sliced mushrooms and cook for 6-8 minutes until mushrooms are soft and golden. Stir in paprika, thyme, and black pepper to taste. Cook for 1 minute to toast spices. Add flour and stir until well incorporated. Pour in vegetable broth. Bring to a simmer and cook for 8-10 minutes until sauce is slightly thick and creamy.
-
While sauce is simmering, cook pasta according to package directions and drain.
-
To the sauce, stir in 4 tbsp cashew cream and dijon mustard. Cook for 2 minutes more and season with salt and pepper to taste. Stir in drained pasta. Serve with freshly ground black pepper and fresh parsley.