10/08/2026
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Creamy Vegan Mushroom Stroganoff
Recipe:
Ingredients:
300g wide pasta (like pappardelle or fettuccine)
1 tbsp olive oil + 1 tbsp vegan butter
1 large yellow onion, finely diced
500g cremini or chestnut mushrooms, sliced
3 cloves garlic, minced
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 tbsp soy sauce (or tamari)
1 tbsp Dijon mustard
1/2 cup raw cashews (soaked in hot water for 15 minutes, then drained)
1 cup vegetable broth
Salt and black pepper to taste
Fresh parsley for garnish
Instructions:
Boil the pasta in heavily salted water until al dente. Drain, reserving about 1/2 cup of the pasta water.
While the pasta cooks, blend the soaked cashews with the vegetable broth until perfectly smooth and creamy. Set aside.
Heat the olive oil and vegan butter in a large, deep skillet over medium-high heat. Add the onions and sauté for 3-4 minutes until soft.
Add the sliced mushrooms. Let them cook undisturbed for 3-4 minutes to develop a deep brown sear, then stir and cook for another 4 minutes until their moisture evaporates.
Stir in the garlic and thyme, cooking for 1 minute until fragrant.
Lower the heat to medium. Stir in the soy sauce, Dijon mustard, and the blended cashew cream. Let the sauce simmer and thicken for 3-5 minutes.
Fold the cooked pasta directly into the skillet, tossing well to coat every noodle. If the sauce is too thick, add a splash of the reserved pasta water.
Serve hot, garnished with freshly chopped parsley and a generous crack of black pepper.
