I have a few family members that eat dairy-free. Over the holidays when we are all together, sometimes finding meals that fit into everyone’s diet is difficult. I shared this vegan mushroom stroganoff with cashew cream with my family this holiday season, and everyone enjoyed!
As a kid, mom always used to make stroganoff; it was a family favorite. Around the dinner table, we all agreed that the cashew cream made a great substitute for the sour cream in our family recipe.
You could use the sauce recipe as a replacement for canned cream of mushroom soup as well. Spoon it in to your favorite casserole, such as green been casseroles, or broccoli casseroles!
Tip and Tricks for the Vegan Mushroom Stroganoff with Cashew Cream recipe:
- Use a wide noodle to serve the sauce over. Egg noodles would be the most traditional, but they are not vegan, so I choose a whole wheat fettuccine.
- I used mushroom broth for even more mushroom flavor, but vegetable broth will work as well!
- For a gluten free swap, try brown rice flour, and gluten-free pasta!
- If you have a high powered blender, you may not need to soak the cashews all day. I have a cheap blender, and a soft cashew is much easier to blend into a smooth consistency.
Vegan Mushroom Stroganoff with Cashew Cream
Prep time
Cook time
Total time
Author: Alison's Allspice
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
- 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.
2 responses to “Vegan Mushroom Stroganoff with Cashew Cream”