Vegan Mushroom Stroganoff
This vegan mushroom stroganoff is flavorful, creamy, and super easy to make!
Servings: 4
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.
