Vegan Mushroom Stroganoff

This Vegan Mushroom Stroganoff is a hearty and creamy plant-based dish that combines earthy mushrooms with a smooth cashew cream sauce, perfect for a satisfying dinner.

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

2 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

1 lb mixed mushrooms, sliced

1 cup vegetable broth

1 tbsp soy sauce

1 tbsp Worcestershire sauce (vegan)

1 tsp Dijon mustard

1/2 cup raw cashews, soaked

1/2 cup water

Salt and pepper to taste

12 oz fettuccine (or pasta of choice)

Fresh parsley, chopped, for garnish

Instructions

1. In a large skillet, heat olive oil over medium heat.

2. Add onion and cook until translucent, about 5 minutes.

3. Stir in garlic and cook for another minute until fragrant.

4. Add mushrooms and cook until they release their juices and become golden brown, about 8-10 minutes.

5. Pour in vegetable broth, soy sauce, Worcestershire sauce, and Dijon mustard, stirring to combine.

6. In a blender, blend soaked cashews and water until smooth and creamy.

7. Stir cashew cream into the mushroom mixture and simmer for 5 minutes, allowing the sauce to thicken.

8. Meanwhile, cook pasta according to package instructions, then drain.

9. Toss pasta with the mushroom sauce, adjust seasoning with salt and pepper, and serve garnished with fresh parsley.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water if necessary 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.