Creamy Vegan Mushroom Stroganoff

This comforting Creamy Vegan Mushroom Stroganoff features a rich, velvety sauce made from cashews, enveloping tender cremini and shiitake mushrooms. Served over whole wheat pasta or brown rice, it's a dairy-free delight that doesn’t compromise on flavor.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

1 cup raw cashews

2 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

8 oz cremini mushrooms, sliced

8 oz shiitake mushrooms, sliced

1 tbsp soy sauce

2 cups vegetable broth

1 tbsp nutritional yeast

1 tsp Dijon mustard

1/2 tsp smoked paprika

Salt and pepper to taste

12 oz whole wheat pasta or 2 cups cooked brown rice

Fresh parsley, chopped, for garnish

Instructions

1. Soak the cashews in hot water for at least 30 minutes.

2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent.

3. Add the cremini and shiitake mushrooms, cooking until they are browned and tender.

4. Stir in the soy sauce, vegetable broth, nutritional yeast, Dijon mustard, and smoked paprika. Let simmer for 10 minutes.

5. Drain and rinse the soaked cashews, then blend them with a 1/2 cup of water until smooth and creamy.

6. Add the cashew cream to the mushroom mixture, stir well, and let simmer for an additional 5 minutes.

7. Season with salt and pepper to taste.

8. Serve the stroganoff over cooked whole wheat pasta or brown rice, garnished with fresh parsley.

Storage

Store the stroganoff in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of vegetable broth if needed to loosen the sauce.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.