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Vegan Mushroom Stroganoff with Cashew Cream

Ingredients · Serves 4 · Prep 20 min · Total 50 min

  • Cashew cream
  • ¾ cup raw cashews
  • 1 cup water, boiling, for soaking
  • ¾ cup water
  • 1 tbsp lemon juice
  • ¼ tsp kosher salt
  • Stroganoff
  • 1 ½ lb cremini mushrooms, sliced
  • 3 tbsp olive oil, divided
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • ½ tsp dried thyme
  • 1 tsp paprika
  • 2 tbsp all-purpose flour
  • 2 cups vegetable broth
  • 2 tbsp soy sauce
  • 1 tsp dijon mustard
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 12 oz fettuccine, check the label for egg-free
  • 1 tbsp kosher salt, for the pasta water
  • 2 tbsp fresh parsley, chopped
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Vegan Mushroom Stroganoff with Cashew Cream

Steps

  1. Put the cashews in a heatproof bowl, cover with the boiling water and let them soak.
  2. Bring a large pot of water to a boil for the pasta and add 1 tablespoon salt.
  3. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add half the mushrooms in one layer and cook until browned and their liquid has cooked off.
  4. Move the mushrooms to a bowl.
  5. Repeat with 1 tablespoon oil and the remaining mushrooms, then add them to the bowl.
  6. Lower the heat to medium. Add the last tablespoon of oil and the onion and cook until soft.
  7. Add the garlic, thyme and paprika and stir until fragrant.
  8. Sprinkle in the flour and stir to coat.
  9. Slowly stir in the broth, soy sauce and mustard and simmer until thickened.
  10. Drain the cashews.
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Vegan Mushroom Stroganoff with Cashew Cream

Steps, continued

  1. Blend the cashews with 3/4 cup fresh water, the lemon juice and salt until completely smooth.
  2. Cook the fettuccine until al dente.
  3. Drain the pasta.
  4. Return the mushrooms to the skillet, turn the heat to low and stir in the cashew cream until hot and creamy. Thin with a splash of water if needed.
  5. Season with salt and pepper and serve over the pasta, topped with parsley.