Vegan Mushroom Stroganoff with Cashew Cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 8 oz pasta
  • 1 cup cashews (soaked all day, or over night)
  • ½ cup water
  • 1 tsp each: apple cider vinegar, lemon juice, and rice vinegar
  • ¼ tsp salt
  • 16 oz portabella mushrooms, sliced
  • 1½ cups mushroom or veggie broth
  • ¼ cup all purpose flour
  • Salt and pepper to taste
Instructions
  1. Cook pasta according to package directions.
  2. Meanwhile, rinse soaked cashews until they water runs clear. Combine cashews, ½ cup water, apple cider vinegar, lemon juice, rice vinegar and ¼ tsp salt in a blender and blend on high until smooth.
  3. Meanwhile, in a large skillet, saute mushrooms over medium heat until their liquid evaporates.
  4. Mix together broth and flour. Poor over mushrooms, stirring constantly as it thickens. Let the broth simmer and bubble while stirring for 1 minute to cook the flour so the sauce won't taste paste-y.
  5. Stir cashew mixture into mushrooms. Season with salt and pepper to taste and serve over cooked pasta.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/vegan-mushroom-stroganoff-with-cashew-cream/