Vegan Mushroom Stroganoff

Prep Time: 20m | Cook Time: 25m | Servings: 6

Ingredients

Cashew Cream

• 1/2 cup roasted cashews (soaked in boiling water for 30 mins, drained)
• 2 cup water
• 2 1/2 tbsp vegan ‘beef’ style stock powder OR equivalent of bouillon cubes to make1L of broth (all brands are different - for MASSEL brand in Australia, its 2cubes!)
• 1 tbsp dijon mustard
• 2 tbsp apple cider vinegar

Other

• 750-800g button mushrooms, keep them whole (or chop them if you really want haha)
• 2 tbsp vegan butter (or olive oil)
• 2 brown onions, finely diced
• 1 tbsp minced garlic
• 1 tsp thyme
• 2 tbsp tomato paste, divided
• 1/2 cup red wine
• 2 tbsp apple cider vinegar
• 1 tsp black pepper
• 1 cup water
• 1/2 cup chopped parsley
• cooked rice or pasta, to serve!

Instructions

Into a high-speed blender blender, place the soaked cashews, water, veggie stock powder, mustard and 2 tbsp apple cider vinegar. Blend until very smooth and creamy!!! I blitz it for at least one minute to avoid lumps! It should be VERY smooth.

In a large pot heat 2 tbsp vegan butter on medium heat. Once melted, add onions and garlic and satuée for around 4 minutes until the onions are soft. Add thyme, 1tbsp tomato paste and stir to combine with onions.

Add all the mushrooms! And stir until everything is evenly coated – mushrooms should go all red. Place the lid on the pot and allow mushrooms to cook for around 3 minutes without stirring – this allows the mushrooms to get some good charring on them. After 3 mins, stir to move the mushrooms around and replace lid. Cook for another 3 mins and most mushrooms should have at least a little colour on them!

Add the wine and the blended cashew sauce and cook for around 4-5 minutes, stirring frequently – mixture should start to get really thick. Turn the heat down if it’s getting really bubbly!

Add 1cup water, 2 tbsp apple cider vinegar, 1 tbsp tomato paste and 1 tsp pepper and mix again until well combined. We’re adding these so late so that a little more acidity is retained – gives a that delicious sour-creamy flavour!

Cook for a few more minutes. If it’s getting way too thick add a little more water. Taste and season if needed! Otherwise stir in 1/2 cup of chopped parsley.

Serve with cooked rice or pasta and garnish with extra parsley if desired!

Enjoy!