Never mind that this is a vegan mushroom stroganoff – it’s just a really tasty stroganoff. A delicious creamy dairy-free alternative that we make repeatedly – one of our go to comfort bowls.
Cashew nuts (soak for a min of 4 hours or overnight) then 5 minutes to make the sauce
Cooking time – 20 minutes
Serves – 4
250ml almond milk or cashew milk
200g cashew nuts, soaked in water overnight
1 tsp. gluten free Worcester sauce
1 tbsp. nutritional yeast
1 tsp. mustard powder
Pinch of Salt
5 twists of black pepper
1 tbsp. of rapeseed oil
3 cloves of garlic, crushed and sliced
2 red onions, finely sliced
800g of mixed mushrooms, sliced and chopped
1 tsp. of vegetable stock cube – make up 50ml with boiling water
Pinch of salt
Few twist of black pepper
Small bunch of flat parsley, roughly chopped
Weigh out 200g of cashew nuts into a jar or bowl and pour over enough cold water to about 3cm over the top of the nuts. Seal the top or cover with cling film and leave to soak for a minimum of 4 hours or ideally overnight (this will make them super creamy).
To make the sauce first drain and rinse the cashew nuts under cold water. Add them and the nut milk to a blender and pulse until smooth – add the remaining sauce ingredients and blend. Set to one side.
Gently heat the oil in a large frying pan, add the onions and soften for 5 minutes over a medium heat. Add the garlic, then cook for a further 2 minutes.
Place the large slices of mushrooms into the pan and cook on a medium heat for 5 minutes.
Reduce the heat, pour in the stock and add the remaining mushrooms and continue to cook for 8 minutes, stirring regularly.
Add the creamy cashew sauce to the mushroom pan and season with salt and pepper. Stir until thoroughly combined and hot. Remove from the heat, stir the roughly chopped parsley into the vegan mushroom stroganoff.
Serve the vegan mushroom stroganoff with wild rice.