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Vegan Mushroom Stroganoff
A creamy and flavorful vegan version of the classic dish.
4
Servings
10 min
Prep Time
20 min
Cook Time
30 min
Total Time
Courses
Cuisines
Ingredients
For the Stroganoff
For the Cashew Cream
Steps
Make the Cashew Cream
- Soak the cashews in water for at least 2 hours or overnight.
- Drain and rinse the cashews.
- Add the cashews and water to a blender.
- Blend on high speed for 2-3 minutes until smooth and creamy.
- Set aside until ready to use.
Make the Stroganoff
- Melt the vegan butter in a large skillet over medium heat.
- Add the onion and garlic and sauté for 2-3 minutes until softened.
- Add the mushrooms and sauté for another 6-7 minutes until they release their moisture and are browned.
- Stir in the Dijon mustard.
- Add the vegetable broth and bring to a boil.
- Reduce the heat to low and let it simmer.
- In a small bowl, whisk together the brown rice flour, nutritional yeast, soy sauce or tamari, and cashew cream until smooth.
- Add the mixture to the skillet and stir to combine.
- Let it simmer for 2-3 minutes until it thickens.
- Stir in the chopped parsley and serve hot over pasta or rice.
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