Creamy Mushroom Stroganoff (Vegan, Gluten Free, Non-Dairy)
This creamy decadent pasta is a perfect plant-based weeknight dinner option! Made with mushrooms, cashew cream, thyme, and white wine, this hearty sauce packs huge favor with healthy nutrients.
Ingredients
- 3/4 cup cashews soaked in 1 cup hot water
- 1 (16 ounce) package pasta use Gluten Free for GF meal
- 3 tablespoons vegan margarine/butter
- 2 sweet onion chopped
- 6 cloves garlic minced
- 2 lbs mushrooms thinly sliced
- 1/2 cup white wine
- 2 tablespoons fresh thyme
- 1 tablespoon all-purpose flour
- 1 cup unsweetened plain almond milk
- 1 lemon juiced
- 1/2 cup vegan plain unsweetened yogurt optional for flavor
- 1/2 fresh parsley
- 1/2 teaspoon Himalayan Sea Salt and Pepper to Taste
Instructions
- Cover cashews with hot water, and let soak for about 30 minutes (by this time, the recipe should be almost done!)
- Bring a large pot of water to a boil and cook the pasta according to package directions. Drain, and set aside.
- In a large pot, heat the vegan margarine and add the onions/shallots, garlic, and mushrooms to the pan. Sauté on low for about 10 minutes, until the vegetables begin to soften. Add the white wine and thyme to the pot, and cook for an additional 5 minutes until most of the wine evaporates. Stir in the flour until mixture becomes thick, and add the almond milk.
- In a blender, blend the cashews with their soaking water, and add the juice of one lemon. Blend on high for 1-2minutes until it becomes a cashew cream with a thick consistency.
- Now everything comes together: To the pot with the mushrooms/almond milk sauce: add the cooked pasta, cashew cream, and (optional) stir in the vegan yogurt if using. Add parsley. Taste and adjust salt/pepper levels.
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