Description
A quick, dairy-free comfort food made with soaked cashews for a rich, velvety sauce and browned mushrooms. Ready in 30 minutes with simple, pantry-friendly ingredients.
Ingredients
Scale
- 1 cup raw unsalted cashews (150g)
- 4–5 cloves garlic, minced
- 1/2 cup vegetable broth (120ml)
- 1 teaspoon apple cider vinegar
- 2 tablespoons nutritional yeast (optional)
- 1.5 pounds mixed mushrooms (cremini and white button), sliced (700g)
- 1 medium yellow onion, diced
- 2 tablespoons vegan butter or olive oil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon vegan Worcestershire sauce
- 12 ounces egg noodles (340g)
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Soak cashews in hot water for 15 minutes or boil for 15 minutes. Drain and rinse.
- Blend soaked cashews, garlic, vegetable broth, apple cider vinegar, nutritional yeast, salt, and pepper on high until completely smooth.
- Bring a large pot of salted water to a boil. Cook noodles until al dente. Reserve 1/2 cup pasta water before draining.
- Heat butter or oil in a large skillet over medium-high heat. Sauté onion for 3-4 minutes until soft.
- Add mushrooms, thyme, smoked paprika, and a pinch of salt. Cook without stirring constantly for 8-10 minutes until browned and crispy. Add Worcestershire sauce in the last minute.
- Reduce heat to medium-low. Pour cashew cream into the skillet with mushrooms. Simmer for 3-5 minutes until thickened. Add reserved pasta water if too thick.
- Add drained noodles to the skillet and toss to coat evenly. Adjust seasoning if needed.
- Serve immediately topped with fresh parsley or chives.
Notes
Do not rush the browning of mushrooms to ensure flavor. Blend cashews until silky smooth. Save starchy pasta water to help emulsify the sauce. This dish does not freeze well due to the cashew cream texture; store leftovers in the fridge for up to 4 days and reheat gently with added liquid.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sodium: 450
- Fat: 22
- Saturated Fat: 3
- Carbohydrates: 52
- Fiber: 5
- Protein: 14
Keywords: vegan, mushroom stroganoff, cashew cream, dairy-free, quick dinner, comfort food, gluten-free option, weeknight meal