Description
A rich, creamy, and comforting vegan mushroom stroganoff made with a cashew cream sauce. This one-pot meal comes together in about 30 minutes and is perfect for busy weeknights.
Ingredients
Scale
- 1 cup (150g) raw, unsalted cashews
- 1.5 lbs (700g) cremini or button mushrooms, sliced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup (240ml) vegetable broth
- 1/2 cup (120ml) dry white wine
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1/2 teaspoon smoked paprika
- 1 teaspoon vegan Worcestershire sauce
- 12 oz (340g) egg-free pasta (fettuccine or pappardelle)
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (for cashew cream)
- Pinch of salt (for cashew cream)
Instructions
- Soak cashews in boiling water for 15 minutes or room temperature water for 30 minutes. Drain and rinse.
- Blend soaked cashews with 1 cup fresh water, 1 tablespoon lemon juice, and a pinch of salt until completely smooth. Set aside.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened.
- Add minced garlic, thyme, and smoked paprika. Cook for 1 minute until fragrant.
- Add sliced mushrooms. Cook for 8-10 minutes, stirring occasionally, until mushrooms release water and brown deeply.
- Pour in white wine and scrape up browned bits. Simmer for 2 minutes to reduce.
- Add vegetable broth, tomato paste, and Dijon mustard. Stir well.
- Pour in the cashew cream and simmer gently for 3-4 minutes until the sauce thickens.
- While sauce simmers, boil pasta in salted water according to package directions. Reserve 1/2 cup pasta water before draining.
- Add drained pasta to the skillet with the sauce. Toss to coat. Add reserved pasta water if needed to adjust consistency.
- Stir in vegan Worcestershire sauce. Season with salt and pepper to taste.
- Top with fresh parsley and serve immediately.
Notes
Ensure cashews are raw and unsalted for the best texture. Brown the mushrooms thoroughly for deep flavor. If the sauce is too thick, add reserved pasta water. If too thin, simmer longer. This dish does not freeze well as the cashew cream may separate.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 480
- Sugar: 8
- Sodium: 420
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 62
- Fiber: 6
- Protein: 18
Keywords: vegan, mushroom stroganoff, cashew cream, one-pot meal, gluten-free option, dairy-free, weeknight dinner, comfort food