Description
A rich, velvety vegan mushroom stroganoff made with a simple cashew cream sauce. This foolproof, one-blender recipe is budget-friendly, pantry-staple based, and ready in about 30 minutes.
Ingredients
Scale
- 1 cup raw cashews (150g)
- 1.5 lbs cremini or button mushrooms (700g), sliced thick
- 1 medium yellow onion, diced (200g)
- 4 cloves garlic, minced
- 1 cup vegetable broth (240ml, low-sodium)
- 1/2 cup unsweetened plant milk (120ml, such as oat milk)
- 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Olive oil for sautéing
- Egg noodles or gluten-free noodles for serving
Instructions
- Soak raw cashews in hot water for 15-30 minutes until soft. Drain and rinse.
- In a high-speed blender, combine soaked cashews, plant milk, apple cider vinegar, nutritional yeast, Dijon mustard, and a pinch of salt. Blend on high for 1-2 minutes until completely smooth. Set aside.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Add diced onion and a pinch of salt; cook for 3-4 minutes until translucent.
- Add minced garlic and dried thyme to the skillet; cook for 1 minute until fragrant.
- Add sliced mushrooms to the skillet. Let them sit undisturbed for 2-3 minutes to develop a brown crust. Stir occasionally and cook for 8-10 minutes total until tender and browned.
- Reduce heat to medium-low. Pour the cashew sauce into the skillet with the mushrooms. Stir to combine and simmer gently for 3-5 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt, pepper, or vinegar.
- While the sauce simmers, boil noodles according to package directions. Drain and toss with a little olive oil to prevent sticking.
- Toss the cooked noodles into the skillet with the sauce. Stir gently to coat. If the sauce is too thick, add a splash of pasta water or plant milk. Serve immediately.
Notes
Ensure cashews are soaked until soft to avoid a grainy sauce. Do not stir mushrooms immediately after adding to the pan; let them brown to build flavor. The sauce can be made ahead and stored in the fridge for up to 4 days, though it thickens when cold. Reheat gently with a splash of milk or water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 380
- Sugar: 4
- Sodium: 320
- Fat: 16
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 4
- Protein: 12
Keywords: vegan stroganoff, cashew cream sauce, mushroom stroganoff, gluten-free option, easy vegan dinner, comfort food, one-pot meal