Vegan Mushroom Stroganoff with Cashew Cream
Ingredients
- 16 oz (450g) mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup raw cashews, soaked in hot water for 15 minutes
- 2 cups vegetable broth
- 2 tbsp soy sauce
- 2 tbsp nutritional yeast
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
- Cooked pasta or rice (for serving)
Preparation
Prepare cashew cream
Drain the soaked cashews and place them in a blender.
Add 1 cup of vegetable broth and blend until smooth. Set aside.
Cook mushrooms
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another 2 minutes.
Add the sliced mushrooms and cook until they release their moisture and become tender, about 8-10 minutes.
Make stroganoff sauce
Stir in the remaining 1 cup of vegetable broth, soy sauce, and nutritional yeast.
Add the cashew cream and stir to combine.
Simmer for 5-7 minutes until the sauce thickens.
Add the lemon juice and season with salt and pepper.
Serve
Serve the mushroom stroganoff over cooked pasta or rice.
Garnish with fresh parsley and serve hot.
