Creamy Vegan Mushroom Stroganoff

local_grocery_store Ingredients

• 2 tablespoons olive oil, divided
• 1 onion, diced
• 3 cloves garlic, minced
• 16 ounces mushrooms, sliced
• 1 cup vegetable broth
• 1/2 cup cashews, soaked (for 2 hours)
• 2 tablespoons nutritional yeast
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)
• 8 ounces linguine, cooked

restaurant_menu Method

1. 1.In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. 2.Add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
3. 3.Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
4. 4.In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, Dijon mustard, paprika, salt, and black pepper. Blend until smooth and creamy.
5. 5.Pour the cashew cream mixture into the skillet with the mushrooms. Stir well to combine and simmer for 5 minutes, until the sauce thickens.
6. 6.Serve the creamy mushroom stroganoff over cooked linguine.
7. 7.Garnish with fresh parsley and enjoy!

lightbulb_outline Tips

• chevron_rightFor a gluten-free option, use gluten-free pasta or serve the stroganoff over rice or quinoa.
• chevron_rightFeel free to add your favorite vegetables like spinach or bell peppers to the stroganoff for extra nutrition and color.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.