Go Back
Print

Creamy Mushroom Stroganoff (Vegan+GF)

Stroganoff, traditionally made with beef, it has always been a favorite of mine. If you think it impossible to make without meat, think again. This version is creamy, savory, and packed with delicious mushroom and onion flavor. The sauce is made with cashews as the perfect cream base.

Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 - 8 servings

Ingredients

  • 8 ounces rotini pasta use gluten free if you like
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 2 cups mushrooms sliced
  • 1 tablespoon nutritional yeast
  • 1 tablespoon coconut aminos can be replaced with tamari or soy sauce if not gluten free
  • 1 teaspoon onion powder
  • 1 teaspoon fresh parsley
  • 2 cups plant-based milk
  • 1 tablespoon arrowroot starch or cornstarch if you don't have it
  • 1 cup raw cashews soaked for at least 4 hours in cold water or 10 minutes in boiling water
  • 1 cup plant-based milk
  • 1 tablespoon apple cider vinegar
  • 1 - 2 cups vegetable broth

Instructions

  1. Bring a pot of water to a boil and cook pasta according to package instructions. Once done, rinse in cold water and set aside.

  2. While the pasta cooks, combine the onions and garlic in a non-stick saucepan and place over medium high heat and add enough vegetable broth to prevent them from sticking. Stir over heat until the onions are translucent, adding more broth as needed. Add the mushrooms and cook for about 3 minutes until they begin to cook.

  3. Drain and rinse the cashews then combine with milk, coconut aminos, nutritional yeast, onion powder, vinegar, and starch in a blender or food processor and blend until completely smooth. Add the cream mixture to the saucepan.

  4. Reduce heat to low and stir until the sauce begins to thicken. Simmer, stirring occasionally, for about 15 minutes. Add additional liquid (milk or broth) as needed if sauce gets too thick. Season to taste with salt and pepper.

  5. Once the sauce is ready, stir the pasta in and serve topped with chopped parsley if desired. Leftovers last well for up to a week in the fridge.