Name: Creamy Mushroom Stroganoff
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 3 servings
Ingredients: 0.5 cup raw cashews*; 1 cup water; 8 ounces cremini mushrooms ((~1.5 cups thinly sliced + 1 cup finely chopped)); 1 tbsp vegan butter ((or sub olive oil)); 1 cup diced white or yellow onion ((0.5 large onion yields ~1 cup or 160 g)); 0.5 tsp sea salt; 0.25 tsp black pepper ((optional)); 2 large cloves garlic, minced; 1 tbsp freshly chopped thyme ((or 1 tsp dried thyme)); 1 tbsp cornstarch ((or sub all-purpose flour, gluten-free if needed)); 1.5 tsp Dijon mustard; 1.5 cups cashew cream ((from above)*); null null Water ((for boiling)); 6 oz dry noodles ((such as bowtie or farfalle // gluten-free as needed)); null null Salt ((for seasoning water)); null null Finely chopped chives; null null Vegan sour cream ((or plain unsweetened yogurt))

Instructions

Show units in method

1

Add raw cashews (0.5 cup) to a bowl and cover with [water] by at least 2 inches. Set aside to soak.
2

Clean the [cremini mushrooms] by wiping them with a clean, damp kitchen towel. Thinly slice cremini mushrooms (1.5 cups) (105 g) and add the remainder to a food processor with the “S” blade. Pulse to finely chop into small pieces. If you do not have a food processor, you can finely chop with a knife. Set aside.
3

NOODLES: Add water (3 quarts) and salt (1 tbsp) to a large pot. Bring to a boil. Once boiling, add [noodles], stir, and set a timer for the lower end of your package’s recommendation.
4

Meanwhile, drain the [cashews] and add them to a small blender with water (1 cup) (240 ml). Blend until smooth to make [cashew cream]. Set aside.
5

Test [noodles] for doneness. When it’s ready, reserve pasta water (0.5 cup) (120 ml) for thinning the sauce. Then drain the [noodles] and set aside.
6

STROGANOFF: Melt the vegan butter (1 tbsp) in a Dutch oven or large cast iron skillet over medium heat. Once melted, add the diced white or yellow onion (1 cup) and season with a healthy pinch of [salt] and [black pepper] (optional). Cook for 3-4 minutes or until translucent. Add the sliced [mushrooms] ONLY (not the finely chopped) and cook for 8-10 minutes, stirring occasionally, until they have released most of their moisture and begin to brown.
7

Add the remaining (finely chopped) [mushrooms] and cook for 5-7 minutes. Add the cloves garlic (2 large) and freshly chopped thyme (1 tbsp) and sauté until fragrant — about 1-2 minutes. Add the cornstarch (1 tbsp), [salt], [black pepper] (optional), and dijon mustard (1.5 tsp) and stir to coat the vegetables in the [cornstarch] (or flour).
8

Add the cashew cream (1.5 cups) and bring to a simmer. Cook until thickened but still saucy, stirring frequently, over medium-low heat. If you want it saucier, you can stir in the [0.25-0.5 cup reserved pasta water]. Or, if you forgot to reserve [pasta water], you can also use filtered or tap [water] if needed. Serve over [noodles] or add the [noodles] to the sauce and stir to combine.
9

Serve warm and optionally garnish with [finely chopped chives] and [vegan sour cream] or [yogurt]. Leftovers will keep stored separately for 2-3 days. Sauce can be stored in the freezer for up to 1 month. Reheat leftovers in a saucepan until warm, adding [water] as needed to thin.