Cashew Mushroom Stroganoff
Creamy, comforting, and entirely plant-based, Cashew Mushroom Stroganoff is a rich and satisfying twist on the classic dish. This dairy-free recipe features a velvety cashew cream sauce infused with the earthy flavors of sautéed cremini mushrooms, aromatic garlic, and a hint of smoked paprika. Blended with depth-boosting ingredients like soy sauce, Dijon mustard, and vegetable broth, the sauce achieves a luxurious texture that clings perfectly to tender fettuccine or any pasta of your choice. Ready in just 40 minutes, this recipe is both weeknight-friendly and elegant enough for special occasions. Garnished with fresh parsley and seasoned to perfection, it’s a wholesome, plant-powered stroganoff that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 1 cup Hot water
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 cloves Garlic
- 16 ounces Cremini mushrooms
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 2 cups Vegetable broth
- 2 tablespoons Soy sauce or tamari
- 1 tablespoon Dijon mustard
- 2 teaspoons Cornstarch
- 2 tablespoons Water
- 12 ounces Cooked fettuccine or other pasta
- 2 tablespoons Fresh parsley
- to taste Salt
- to taste Black pepper
Instructions
Place the raw cashews in a bowl and cover with 1 cup of hot water. Let them soak for 15–20 minutes while you prepare the other ingredients.
Heat the olive oil in a large skillet over medium heat.
Finely chop the onion and mince the garlic. Add the onion to the skillet and sauté for 3–4 minutes, until softened.
Slice the mushrooms thinly, then add them to the skillet along with the minced garlic. Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and are golden brown.
Stir in the paprika, dried thyme, and a pinch of salt and pepper. Cook for 1 minute to release the flavors.
Drain the soaked cashews and add them to a blender along with 1 cup of vegetable broth. Blend until completely smooth and creamy.
Add the remaining 1 cup of vegetable broth, soy sauce, Dijon mustard, and the cashew cream to the skillet with the mushrooms. Stir well to combine and let it simmer for 5 minutes.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Add this mixture to the skillet, stirring constantly, and cook for another 2–3 minutes until the sauce thickens.
Taste and adjust seasoning with more salt and pepper if needed.
Serve the sauce over cooked fettuccine or your preferred pasta. Top with freshly chopped parsley for garnish.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5889 mg | 256% | |
| Total Carbohydrate | 212.5 g | 77% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 32.1 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 322 mg | 25% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4383 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
