Vegan Stroganoff
This creamy vegan stroganoff is the perfect comforting dinner! Made with mushrooms and red onions and served with cooked fresh tagliatelle, it’s a super easy way to make a fancy and delicious dish for the family.
Servings: 2
Calories: 814kcal
Ingredients
*Requires Advance Prep
- 1 cup raw unsalted cashews (soak for at least one hour and drain)
- 2 cloves garlic
- 1 teaspoon salt
- ¾ cup water
- 4 cups cooked tagliatelle noodles reserving ¾ cup of the pasta cooking water for later in the recipe (check the ingredients as some tagliatelle noodles contain egg—fettuccini noodles will work too)
- 2 tablespoons olive oil
- 1 small red onion peeled and thinly sliced
- 1½ cups sliced button mushrooms
- ½ teaspoon black pepper
- ½ cup pasta water
- Fresh parsley chopped, for garnish
- 2 Wedges of lemon for garnish, to squeeze on top
Instructions
- Soak the cashews for at least 1 hour (but ideally overnight). To do so, place the raw cashews in a medium bowl and cover with water. Set aside uncovered at room temperature. The cashews are ready when they break apart when pressed between two fingers. Drain and dispose of water.
- Add the soaked cashews, garlic, salt, and ¾ cup of fresh water to a blender and blend on high speed until completely smooth, about 3 minutes. Stop, scrape down the sides of the blender, and process again for 1 minute. Set this cashew cream aside.
- Heat up your sautéing pan to high heat and add the olive oil. Once hot, add the onions and mushrooms and sauté for 3 minutes, stirring regularly. Add pepper.
- Pour in the blended cashew cream and lower the heat to medium. Add up to ¾ cups of the reserved pasta water (the water you cooked the noodles in) to the pan, until you have your desired sauce consistency. Let that thicken for about 2-3 minutes, mixing regularly, and then remove from heat.
- Serve over the cooked tagliatelle (or fettuccini) noodles, sprinkle with fresh chopped parsley, and plate with a wedge of lemon.
Video
Notes
- Storing Leftovers: Easily store any extra stroganoff in a glass container or ceramic dish. If you have any amount of unused cashew cream, make sure to keep that as well. Pour into a mason jar and refrigerate until needed.
- Reheating Instructions: You can either microwave a perfect portion for a minute or two or place the amount you wish in a saucepan and heat on medium for 10 minutes (or until heated through). Make sure to stir gently and frequently. You may also wish to add a little bit of water (or leftover cashew cream) when reheating.
- Noodle Suggestions: If you don’t have tagliatelle, feel free to use fettuccine or any other noodles instead.
Nutrition
Calories: 814kcal | Carbohydrates: 82g | Protein: 24g | Fat: 47g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 1195mg | Potassium: 857mg | Fiber: 7g | Sugar: 9g | Vitamin A: 51IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 6mg