Health Heroes! 🦸♀️
This has been one of my favorite mushroom dishes to make as of late!
It’s dairy free, vegan, and perfect for going into the fall season!
And who doesn’t love mushrooms and pasta?
The flavor in this creamy cashew sauce is so flavorful and full of healthy ingredients.
Thanks to Minimalist Baker for coming up with this recipe. If you don’t know of Minimalist Baker, check out her website if you’re looking to incorporate healthy, minimal ingredients, simple, plant based, gluten free, refined sugar free recipes!
It’s a go-to source for me when I’m looking to try new recipes.
Creamy Vegan Mushroom Stroganoff:
- 1/2 cup raw cashews*
- 1 cup water
- 8 ounces cremini mushrooms (~1 ½ cups thinly sliced + 1 cup finely chopped)
- 1 Tbsp vegan butter (or sub olive oil)
- 1 cup diced white or yellow onion (1/2 large onion yields ~1 cup or 160 g)
- 1/2 tsp sea salt
- 1/4 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 ½ tsp Dijon mustard
- 1 ½ cups cashew cream (from above)*
- Water (for boiling)
- 6 oz. dry noodles (such as bowtie or farfalle // or tagliatelle if not egg-free/vegan // gluten-free as needed)
- Salt (for seasoning water)
FOR SERVING optional
- Finely chopped chives
- Add 1/2 cup cashews (60 g // adjust amount if altering number of servings) to a bowl and cover with warm water by at least 2 inches. Set aside to soak.
- Clean the mushrooms by wiping them with a clean, damp kitchen towel. Thinly slice 1 ½ cups (105 g) of the mushrooms 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.
- NOODLES: Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot (adjust amounts if adjusting serving size). Bring to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package’s recommendation.
- Meanwhile, drain the cashews and add them to a small blender with 1 cup (240 ml) water (adjust amount if altering batch size). Blend until smooth to make cashew cream. Set aside.
- Test pasta for doneness. When it’s ready, reserve 1/2 cup (120 ml) pasta water for thinning the sauce. Then drain the pasta and set aside.
- STROGANOFF: Melt the vegan butter in a Dutch oven or large cast iron skillet over medium heat. Once melted, add the onion and season with a healthy pinch of salt and 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.
- Add the remaining (finely chopped) mushrooms and cook for 5-7 minutes. Add the garlic and thyme and sauté until fragrant — about 1-2 minutes. Add the cornstarch (or flour), salt, pepper (optional), and mustard and stir to coat the vegetables in the cornstarch (or flour).
- Add the cashew cream 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 1/4 – 1/2 cup (120 ml) 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.
- Serve warm and optionally garnish with chives. 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.
I hope you enjoy this recipe as much as I do!
~Coach Rebecca Wolf