Satisfying Vegan Comfort Food: Creamy Mushroom Stroganoff

local_grocery_store Ingredients

• 1 cup cashews, soaked in water for at least 2 hours
• 1 onion, diced
• 3 cloves garlic, minced
• 16 oz mushrooms, sliced
• 1 cup vegetable broth
• 1 tsp paprika
• 1 tsp thyme
• 2 tbsp nutritional yeast
• to taste salt
• to taste black pepper
• 8 oz noodles, cooked according to package instructions
• for garnish parsley, chopped

restaurant_menu Method

1. 1.In a blender, combine the soaked cashews with 1 cup of water and blend until smooth. Set aside.
2. 2.In a large skillet, heat some oil over medium heat. Add the onion and garlic and sauté until the onion is translucent and the garlic is fragrant, about 3 minutes.
3. 3.Add the mushrooms to the skillet and sauté until they release their liquid and start to brown, about 10 minutes.
4. 4.Add the vegetable broth, paprika, thyme, and nutritional yeast to the skillet and stir to combine.
5. 5.Add the cashew cream to the skillet and stir to combine. Cook for a few minutes until the sauce thickens.
6. 6.Season with salt and black pepper to taste.
7. 7.Serve the mushroom stroganoff over a bed of cooked noodles and garnish with chopped parsley.

lightbulb_outline Tips

• chevron_rightMake sure to soak the cashews for at least 2 hours before blending them.
• chevron_rightYou can use any type of mushrooms you like for this recipe.
• chevron_rightIf you don't have nutritional yeast, you can leave it out or substitute it with some miso paste for extra umami flavor.
• chevron_rightFeel free to add some extra veggies to the skillet, like bell peppers or zucchini.