Hearty Mushroom Stroganoff in a Rich Vegan Sauce
Ingredients:
- 12 oz pasta of choice
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cups mushrooms, sliced
- 2 garlic cloves, minced
- 1 cup vegetable broth
- 1/2 cup raw cashews (soaked for 4 hours or boiled for 10 minutes)
- 1/2 cup unsweetened almond milk
- 1 tablespoon nutritional yeast
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Directions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a blender, combine soaked cashews, almond milk, nutritional yeast, and soy sauce. Blend until creamy and smooth.
3. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
4. Stir in mushrooms and garlic, cooking until mushrooms are tender.
5. Add vegetable broth and the cashew cream to the skillet. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper.
6. Toss the pasta with the mushroom stroganoff sauce. Serve hot, garnished with fresh parsley if desired.
Recipe Information: Prep time: 10 minutes | Cooking time: 20 minutes | Total time: 30 minutes | Calories: 320 per serving | Servings: 4