Ingredients:

  • 1 cup raw cashews (150 g), soaked in hot water for 15 minutes
  • 3/4 cup unsweetened plant milk (180 ml), such as almond or oat
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • Salt, to taste
  • 2 tablespoons olive oil or vegan butter
  • 1 medium onion, finely chopped (about 1 cup / 150 g)
  • 3 cloves garlic, minced
  • 12 oz (340 g) cremini or white button mushrooms, sliced
  • 1 cup (150 g) vegan beef strips or seitan, optional for extra protein
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme or fresh if available
  • 1 tablespoon soy sauce or tamari
  • 1 cup (240 ml) vegetable broth
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)
  • Cooked egg-free pasta or rice, for serving

Instructions:

  1. Soak cashews in hot water for 15 minutes.
  2. Drain and blend cashews with plant milk, nutritional yeast, lemon juice, and salt until smooth and creamy. Set aside.
  3. Heat oil or vegan butter in skillet over medium heat.
  4. Add chopped onion and cook until translucent, about 5 minutes.
  5. Add minced garlic and cook for 1 minute until fragrant.
  6. Add sliced mushrooms to skillet and sauté until golden brown and moisture has evaporated, about 8 to 10 minutes.
  7. If using vegan beef strips, add now and cook until slightly browned.
  8. Stir in tomato paste, smoked paprika, and thyme, cooking for 1 to 2 minutes.
  9. Add soy sauce and vegetable broth, then bring to a simmer.
  10. Stir in the cashew cream sauce and mix well.
  11. Simmer gently for 5 to 7 minutes until the sauce thickens slightly.
  12. Taste and adjust salt and pepper as needed.
  13. Spoon stroganoff over cooked pasta or rice.
  14. Garnish with fresh parsley if desired and serve.