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Vegan Mushroom Stroganoff

This vegan mushroom stroganoff is flavorful, creamy, and super easy to make!
Prep Time20 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Vegan
Servings: 4
Author: Bree Sheree

Ingredients

  • 300 grams pasta of choice (I use fusilli or penne)
  • 1 yellow onion (chopped)
  • 3 garlic cloves (minced)
  • 450 grams cremini mushrooms (sliced)
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 ½ teaspoons dried thyme leaves
  • 2 tablespoons nutritional yeast
  • 2 tablespoons tamari
  • 1 tablespoon Dijon mustard
  • 2 ½ cups vegetable broth

Cashew cream:

  • ¾ cups cashews
  • ½ cup water

To thicken:

  • 2 tablespoons brown rice flour
  • 2 ½ tablespoons cold water

Instructions

  • Start soaking your cashews. See note below.
  • Start cooking your pasta according to package instructions.
  • Cook garlic and onion in a large pan on medium heat for about 10 minutes. Stir occasionally and add a splash of water if they start to stick.
  • Add the sliced mushrooms and cook for another 5 minutes.
  • Add salt, pepper, thyme, nutritional yeast, tamari, and Dijon mustard. Combine everything.
  • Add vegetable broth and bring to a simmer. Simmer for about 5 minutes.
  • Make your cashew cream by blending the cashews and water until fully blended and smooth. Add your cashew cream to your pan and mix it in. Heat for a few more minutes, stirring consistently.
  • In a small bowl, add the brown rice flour and cold water. Mix thoroughly, then add it to the mushroom stroganoff and stir for another minute to thicken the stroganoff.
  • Mix in your pasta and enjoy!

Notes

Soak your cashews at room temperature for at least 6 hours, or soak in boiled water for 20 minutes. To do this, you can simply boil water in an electric kettle, then pour the water over a bowl of cashews, covering them with water completely. Then place a plate over the bowl to trap the heat and let it sit for at least 20 minutes. Finally, drain the water and the cashews are ready to use.