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
Cook pasta according to package directions.
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.
Meanwhile, in a large skillet, saute mushrooms over medium heat until their liquid evaporates.
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.
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/