Vegan Stroganoff with Creamy Cashew Sauce and Mushrooms Recipe
A creamy and delicious Vegan Stroganoff featuring a rich cashew cream sauce blended with garlic and sautéed mushrooms, served over tender tagliatelle noodles. This plant-based twist on a classic comfort food is perfect for a satisfying, dairy-free meal.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Cashew Cream
- 1 cup raw unsalted cashews (soaked for at least one hour and drained)
- 2 cloves garlic
- 1 teaspoon salt
- ¾ cup water
Main Dish
- 4 cups cooked tagliatelle noodles
- 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 (reserved from cooking noodles)
- Fresh parsley (chopped, for garnish)
- 2 wedges of lemon (for garnish, to squeeze on top)
Instructions
- Soak Cashews: Place raw cashews in a medium bowl and cover with water. Let soak uncovered at room temperature for at least 1 hour or ideally overnight until soft enough to break when pressed between fingers. Drain and discard the soaking water.
- Prepare Cashew Cream: Combine soaked cashews, garlic cloves, salt, and ¾ cup fresh water in a blender. Blend on high speed for about 3 minutes, stopping to scrape down the sides, then blend for an additional 1 minute until completely smooth. Set aside this creamy mixture.
- Sauté Vegetables: Heat a sauté pan over high heat and add olive oil. When the oil is hot, add the thinly sliced red onion and mushrooms. Cook for 3 minutes, stirring frequently, until softened. Season with black pepper.
- Make Sauce: Pour the blended cashew cream into the pan with the vegetables and reduce the heat to medium. Gradually stir in up to ¾ cup of reserved pasta water to achieve your preferred sauce consistency. Let the sauce thicken for 2-3 minutes, stirring regularly, then remove from heat.
- Serve: Spoon the creamy stroganoff sauce over cooked tagliatelle noodles. Garnish with chopped fresh parsley and serve with lemon wedges for squeezing over the top to add brightness.
Notes
- For best results, soak cashews overnight to achieve an ultra-smooth sauce.
- Use pasta water sparingly to adjust the sauce thickness; it helps emulsify and enrich the flavor.
- This recipe is easily adaptable to other pasta types like fettuccine or pappardelle.
- Lemon wedges add a fresh, tangy contrast that brightens the rich sauce.
- Make sure to blend cashew cream thoroughly for the creamiest texture.
Keywords: Vegan Stroganoff, Cashew Cream Sauce, Mushroom Stroganoff, Plant-Based Pasta, Dairy-Free Stroganoff
