Vegan Mushroom Stroganoff

A creamy and flavorful vegan twist on the classic stroganoff, featuring savory mushrooms and a rich cashew cream sauce.

Ingredients:

• 2 cups sliced mushrooms
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup vegetable broth
• 1 cup cashew cream blend 1 cup soaked cashews with 1 cup water until smooth
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon nutritional yeast
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 oz cooked pasta of choice
• Fresh parsley, chopped for garnish

Instructions:

Warm up the olive oil in a big pan over medium-low heat

Add the minced garlic and diced onion and saut until the onion turns clear

When you add the sliced mushrooms, cook them until they dry out and turn golden brown

Add soy sauce, nutritional yeast, smoked paprika, salt, and pepper, then mix in the vegetable broth and cashew cream

Keep cooking for 5 to 7 minutes, or until the sauce gets a little thicker

When you add the cooked pasta to the pan, toss it around so that all of the sauce covers it

Serve hot with chopped fresh parsley on top