Creamy Vegan Mushroom Stroganoff

My grandmother made beef stroganoff every Sunday. When I went vegan, I thought I would never taste it again. After many experiments, I cracked the code — cashew cream and lots of mushrooms create that same cozy, satisfying flavor.

Ingredients

• 16 oz wide egg-free noodles
• 16 oz cremini mushrooms, sliced
• 1 onion, diced
• 4 cloves garlic, minced
• 1 cup raw cashews, soaked
• 1 cup low-sodium vegetable broth
• 2 tbsp coconut aminos
• 1 tbsp dijon mustard
• Fresh parsley

Instructions

1. Make cashew cream: Blend soaked cashews with broth until silky smooth.
2. Sauté mushrooms: Cook mushrooms until browned and liquid evaporates. Add onion and garlic, cook 5 more minutes.
3. Make sauce: Add cashew cream, coconut aminos, and mustard to mushrooms. Simmer until thickened.
4. Serve: Toss with cooked noodles. Garnish with parsley.

Tips

• Soak cashews in hot water for at least 2 hours for smoothest cream.
• Use a mix of mushroom varieties for deeper flavor.
• Broth matters: Look for a low-sodium, low-fat broth free of “natural flavors” — we recommend Bonafide brand.