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vegan mushroom stroganoff

Bowl of Delicious Vegan Mushroom Stroganoff
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This creamy vegan mushroom stroganoff is a comforting and flavorful dish perfect for a weeknight dinner. Made with hearty mushrooms and a rich cashew-based sauce, it’s a satisfying and plant-based take on a classic.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound mixed mushrooms, sliced
  • 1/2 cup vegetable broth
  • 1/2 cup raw cashews, soaked in hot water for 30 minutes
  • 1 cup plant-based milk (unsweetened almond or soy)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste
  • 8 ounces pasta of your choice
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook pasta according to package directions. Drain and set aside.
  2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Add mushrooms to the skillet and cook until softened and browned, about 8-10 minutes.
  4. In a high-speed blender, combine vegetable broth, soaked cashews, plant-based milk, nutritional yeast, Dijon mustard, lemon juice, and smoked paprika. Blend until smooth and creamy.
  5. Pour the cashew cream sauce into the skillet with the mushrooms. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
  6. Add the cooked pasta to the skillet and toss to coat in the sauce.
  7. Serve immediately, garnished with fresh parsley.

Notes

Serve over egg noodles or your favorite pasta. For extra richness, add a tablespoon of vegan butter to the sauce before serving.

Find it online: https://mommymademeals.com/vegan-mushroom-stroganoff/