Creamy Mushroom Stroganoff
Serves 425 mins prep20 mins cook
A dairy-free creamy mushroom stroganoff that's vegan and gluten-free, perfect for serving with veggie noodles or cauliflower rice. This dish includes a cashew-based cream mixed with sautéed mushrooms and flavorful broth, topped off with balsamic mushrooms for an extra kick.
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What you need
Instructions
1: Blend raw cashews with boiling water and potato starch until smooth and set aside. 2: Heat veggie broth to boiling in a sauté pan and add sliced onion. Cook until onions are soft, then add ghee/olive oil or vegan butter, sliced mushrooms, and chopped garlic. Sauté for about 4 minutes. 3: Add more broth, white wine (or more broth for paleo/whole 30), coconut aminos, salt, pepper, and dried thyme. Bring to a boil and cook for about 5 minutes. 4: Add cashew mixture, then turn off heat and stir as it thickens. If a thinner sauce is desired, stir in more broth or water little at a time.View original recipe