Description
A light, budget-friendly, and creamy vegan mushroom stroganoff made with a cashew sauce. This weeknight dinner is ready in 30 minutes, uses pantry staples, and tastes like comfort food.
Ingredients
Scale
- 1.5 cups (200g) raw unsalted cashews
- 1 cup (70g) dried mushrooms (porcini or shiitake)
- 1 cup hot water (for soaking dried mushrooms)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 lb (450g) cremini or button mushrooms, sliced
- 1 cup (240ml) vegetable broth (low-sodium)
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 1 lb (450g) wide egg noodles (or gluten-free pasta)
- 3 tablespoons vegan butter or olive oil
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- 1 cup fresh water (for blending cashews)
Instructions
- Soak dried mushrooms in 1 cup of hot water for 20 minutes. Remove mushrooms, squeeze out excess water, chop them, and reserve the soaking liquid (strain to remove grit).
- Blend raw cashews with 1 cup of fresh water until completely smooth to create a cream. If using a weaker blender, soak cashews in hot water for 15 minutes first.
- Heat butter or oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened. Add minced garlic and smoked paprika, cooking for 1 minute until fragrant.
- Add fresh and dried mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until mushrooms release moisture and brown nicely.
- Pour in vegetable broth and reserved mushroom soaking liquid. Simmer for 2 minutes.
- Add the cashew cream, Worcestershire sauce, Dijon mustard, salt, and pepper. Stir well and simmer for 3-4 minutes until the sauce thickens slightly.
- While the sauce simmers, boil pasta in a large pot of salted water until al dente. Reserve 1 cup of pasta water before draining.
- Add drained pasta to the sauce. Toss to coat. Add reserved pasta water if the sauce is too thick. Taste and adjust seasoning.
- Stir in fresh parsley and serve immediately.
Notes
Save the mushroom soaking liquid for deep umami flavor. Do not crowd the pan when cooking mushrooms to ensure they brown rather than steam. The sauce thickens upon refrigeration; add liquid when reheating. This recipe does not freeze well due to the cashew sauce separating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 420
- Sugar: 4
- Sodium: 380
- Fat: 16
- Saturated Fat: 3
- Carbohydrates: 52
- Fiber: 4
- Protein: 12
Keywords: vegan stroganoff, mushroom stroganoff, cashew sauce, vegan dinner, budget friendly meals, weeknight dinner, gluten-free option, creamy mushroom pasta