Vegan Mushroom Stroganoff

Enjoy a luxurious and creamy Vegan Mushroom Stroganoff that’s perfect for any occasion. This comforting dish features sautéed mushrooms, onions, and garlic in a rich cashew-based cream sauce, served over wide noodles. With its savory flavors and velvety texture, this stroganoff is a delightful plant-based twist on a classic favorite. Perfect for a weeknight dinner or a special meal, it’s sure to become a staple in your recipe collection.

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 16 oz (450 g) mixed mushrooms (such as cremini, button, and shiitake), sliced
• 1 tsp thyme
• 1 tsp paprika
• 1/4 cup dry white wine (optional)
• 2 cups vegetable broth
• 1 cup raw cashews, soaked in hot water for 30 minutes
• 1 tbsp nutritional yeast
• 1 tbsp soy sauce or tamari
• 1 tbsp lemon juice
• Salt and pepper to taste
• 12 oz (340 g) wide noodles or pasta of choice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes.
2. Add garlic and cook for another minute.
3. Add mushrooms, thyme, and paprika. Cook until mushrooms are browned and tender, about 8-10 minutes.
4. If using, pour in the white wine and cook until mostly evaporated.
5. Add vegetable broth and bring to a simmer.
6. In a blender, combine soaked cashews, nutritional yeast, soy sauce, lemon juice, and 1 cup of water. Blend until smooth and creamy.
7. Stir the cashew cream into the skillet with the mushrooms and cook until the sauce is thickened, about 5-7 minutes. Season with salt and pepper to taste.
8. Cook noodles according to package instructions. Drain and set aside.
9. Serve the stroganoff sauce over the noodles and garnish with fresh parsley.