About this recipe

A rich, creamy, and deeply savory vegan mushroom stroganoff that's every bit as comforting as the classic. Earthy mushrooms are sautéed until golden, then simmered in a luscious cashew cream sauce spiked with Dijon, smoked paprika, and a splash of white wine. Served over egg-free noodles or mashed potatoes, this is a weeknight dinner the whole family will love.

Instructions

1. 1

   Place the raw cashews in a mixing bowl and cover with boiling water. Let soak for 15 minutes, then drain. Transfer the soaked cashews to a blender with ¾ cup fresh water and the apple cider vinegar. Blend on high for 60–90 seconds until completely smooth and creamy. Set aside.

2. 2

   Heat the olive oil in a large skillet over ^[medium-high heat]. Add the diced yellow onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent. Add the garlic minced and thyme and cook for 1 minute more until fragrant.

3. 3

   Add all the cremini mushrooms and shiitake mushrooms to the skillet in a single layer (work in batches if needed). Cook undisturbed for 3–4 minutes to develop a golden sear, then stir and cook for another 3–4 minutes until the mushrooms have released their liquid and are nicely browned. Season with smoked paprika and a pinch of salt and pepper.

4. 4

   Pour in the white wine (or extra vegetable broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until mostly reduced. Stir in the vegetable broth, soy sauce, and Dijon mustard. Bring to a gentle simmer.

5. 5

   Reduce the heat to ^[medium-low] and pour in the blended cashews cream. Stir everything together and simmer gently for 5–7 minutes, stirring occasionally, until the sauce thickens to a velvety, coating consistency. Taste and adjust seasoning with salt, pepper, or a splash more soy sauce as needed.

6. 6

   Serve the mushroom stroganoff immediately over cooked egg-free noodles or creamy mashed potatoes. Garnish with freshly chopped parsley and an extra pinch of smoked paprika if desired.