Vegan Mushroom Stroganoff with Cashews Recipe
A creamy, dairy-free mushroom stroganoff made with cashew sauce, herbs, and mushrooms, served over pasta or rice.
Ingredients
For the Cashew Cream:
- ¾ cup raw cashews soaked
- 1 cup water
- 1 tbsp lemon juice
- ½ tsp salt
For the Stroganoff:
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 2 cups mushrooms sliced
- 1 tsp paprika
- ½ tsp black pepper
- 1 cup vegetable broth
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- 1 tsp thyme
- ½ cup cashew cream
- 8 oz pasta or rice for serving
Instructions
Prepare the Cashew Cream:
- Blend soaked cashews, water, lemon juice, and salt until smooth.
- Set aside.
Cook the Stroganoff:
- Heat olive oil in a large skillet over medium heat.
- Sauté onions until soft, about 3 minutes.
- Add garlic and mushrooms, cooking until browned.
- Stir in paprika, black pepper, and thyme.
- Pour in vegetable broth, soy sauce, and mustard.
- Simmer for 5 minutes.
- Stir in cashew cream and cook until thickened.
Serve:
- Spoon over pasta or rice.
- Garnish with fresh parsley.
- Enjoy every creamy, dreamy bite.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Iron: 15%
- Calcium: 12%
- Vitamin B6: 10%
- Magnesium: 18%
- Potassium: 22%
Tips for the Best Vegan Stroganoff
- Soak cashews for at least 2 hours for the creamiest sauce.
- Use a mix of mushrooms for extra depth.
- Add a splash of white wine for fancy restaurant vibes.