Description
A rich and comforting bowl of creamy vegan mushroom stroganoff, packed with earthy mushrooms and wrapped in a velvety cashew-based sauce. It’s the perfect cozy meal made entirely plant-based.
Ingredients
Scale
- 16 oz sliced cremini or mixed mushrooms
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce or tamari
- 1 cup vegetable broth
- 3/4 cup raw cashews, soaked
- 2 teaspoons Dijon mustard
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- 12 oz fettuccine or wide pasta noodles
- Fresh parsley for garnish
Instructions
- Heat a large skillet over medium-high heat and bring a pot of salted water to a boil.
- Add olive oil to the skillet along with chopped onion and garlic. Sauté until soft and translucent.
- Add sliced mushrooms and cook until browned and tender. Stir in soy sauce.
- In a blender, combine soaked cashews, vegetable broth, mustard, lemon juice, nutritional yeast, salt, and pepper. Blend until smooth.
- Pour the cashew cream into the skillet with the mushrooms and let it simmer until slightly thickened.
- Cook pasta according to package instructions, then drain.
- Add the cooked pasta to the sauce and toss gently to coat.
- Adjust seasoning if needed, garnish with fresh parsley, and serve warm.
Notes
- Use a mix of mushrooms for deeper flavor and texture.
- If in a hurry, boil cashews for 15 minutes instead of soaking overnight.
- Leftovers taste even better the next day and reheat well.
- Try with gluten-free pasta for a gluten-free version.
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg