Creamy Vegan Mushroom Stroganoff
Sautéed mushrooms are simmered in a cashew cream sauce seasoned with garlic, thyme, and smoked paprika, then served over egg-free noodles or rice. The cashews are soaked and blended to produce a smooth, rich sauce that coats every bite. Dinner is ready in about 35 minutes.
Equipment
- Large skillet
- High-speed blender
- Medium pot
- Wooden spoon
- Chef's knife
Ingredients
Cashew Cream (for sauce)
- 1 cup raw cashews soaked for 4 hours or in hot water for 15 minutes
- ¾ cup unsweetened almond milk or oat milk
- 1 tbsp lemon juice freshly squeezed
- 1 tsp Dijon mustard
Stroganoff Base
- 1 tbsp olive oil extra virgin preferred
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 lb cremini mushrooms cleaned and thinly sliced
- 1 tbsp tamari or low-sodium soy sauce
- 1 tsp smoked paprika adds depth and warmth
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- ½ tsp black pepper freshly ground
- ½ tsp sea salt adjust to taste
- 10 oz fettuccine or wide ribbon-style pasta (gluten-free if needed)
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Prepare the Cashew Cream: Drain the soaked cashews and add them to a blender with the almond milk, lemon juice, and Dijon mustard. Blend on high until silky smooth with no gritty texture, about 1–2 minutes. Set aside.
- Cook the Pasta: Bring a medium pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and toss with a splash of olive oil to prevent sticking. Set aside.
- Sauté the Aromatics: In a large skillet over medium heat (about 350°F/175°C), add olive oil. Once shimmering, add chopped onions. Sauté for 4–5 minutes, or until translucent. Add garlic and stir for 1 more minute until fragrant.
- Cook the Mushrooms: Increase heat to medium-high and add sliced mushrooms. Cook for 8–10 minutes, stirring occasionally, until browned and most of their moisture evaporates.
- Season and Build Flavor: Stir in tamari, smoked paprika, thyme, black pepper, and sea salt. Let the spices bloom for 1 minute while stirring continuously.
- Combine with Cashew Sauce: Lower heat to medium. Pour in the cashew cream and stir gently to combine. Simmer for 5–7 minutes until sauce thickens and coats mushrooms luxuriously. Adjust seasoning to taste.
- Assemble: Add cooked pasta to the sauce and toss to coat thoroughly. Cook for 1–2 minutes to allow flavors to meld. If sauce thickens too much, add a splash of almond milk to loosen.
- Serve: Plate pasta in shallow bowls. Garnish with freshly chopped parsley. Serve warm.
Notes
- Nut-Free Version: Substitute cashew cream with 1 cup of full-fat coconut milk and reduce lemon juice to 1/2 tbsp.
- Extra Umami: Add 1 tsp white miso paste with the tamari for deeper savory flavor.
- For gluten-free: Use your favorite gluten-free pasta variety without compromising texture.
Nutrition
Calories: 535kcalCarbohydrates: 70gProtein: 20gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 60mgSodium: 645mgPotassium: 987mgFiber: 5gSugar: 7gVitamin A: 486IUVitamin C: 8mgCalcium: 133mgIron: 5mg
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