This creamy vegan mushroom stroganoff is the perfect comforting dinner! Made with mushrooms and red onions and served with cooked fresh tagliatelle, it’s a super easy way to make a fancy and delicious dish for the family.
*Requires Advance Prep
- 1 cup raw, unsalted cashews (soak for at least one hour and drain)
- 2 cloves of garlic
- 1 teaspoon of salt
- ¾ cup of water
- 4 cups of cooked tagliatelle noodles, reserving ¾ cup of the pasta cooking water for later in the recipe (check the ingredients as some tagliatelle noodles contain egg—fettuccini noodles will work too)
- 2 tablespoons of olive oil
- 1 small red onion (peeled and thinly sliced)
- 1½ cups of sliced button mushrooms
- ½ teaspoon of black pepper
- ½ cup pasta water
- Fresh parsley (chopped, for garnish)
- 2 wedges of lemon (for garnish, to squeeze on top)
- Soak the cashews for at least 1 hour (but ideally overnight). To do so, place the raw cashews in a medium bowl and cover with water. Set aside uncovered at room temperature. The cashews are ready when they break apart when pressed between two fingers. Drain and dispose of water.
- Add the soaked cashews, garlic, salt, and ¾ cup of fresh water to a blender and blend on high speed until completely smooth, about 3 minutes. Stop, scrape down the sides of the blender, and process again for 1 minute. Set this cashew cream aside.
- Heat up your sautéing pan to high heat and add the olive oil. Once hot, add the onions and mushrooms and sauté for 3 minutes, stirring regularly. Add pepper.
- Pour in the blended cashew cream and lower the heat to medium. Add up to ¾ cups of the reserved pasta water (the water you cooked the noodles in) to the pan, until you have your desired sauce consistency. Let that thicken for about 2-3 minutes, mixing regularly, and then remove from heat.
- Serve over the cooked tagliatelle (or fettuccini) noodles, sprinkle with fresh chopped parsley, and plate with a wedge of lemon.
Note: If you don’t have tagliatelle, feel free to use fettuccine or any other noodles instead.