Dairy Free Creamy Mushroom Stroganoff
Serves 410 mins prep15 mins cook
This Dairy Free Creamy Mushroom Stroganoff is a quick and delicious vegan dish that can be served with veggie noodles or cauliflower rice. Made with a creamy cashew sauce, sautéed mushrooms, and a blend of flavors including coconut aminos and thyme, it’s an easy weeknight dinner option that is gluten free and can fit into a paleo or whole 30 diet.
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What you need
Instructions
1: Blend 1/2 cup raw cashews with 1 cup boiling water and 1.5 tablespoon potato starch until smooth and set aside. 2: Heat 1 cup veggie broth to boiling in a sauté pan and add 1 sliced onion. Allow liquid to cook away until onions are soft. 3: Add 2 tablespoon ghee/olive oil or vegan butter, 1 pound sliced mushrooms, and 4 cloves chopped garlic. Sauté for about 4 minutes, tossing until mushrooms reduce in size. 4: Add 1 more cup of broth, 1/2 cup white wine (or more broth for paleo/whole 30), 1 tablespoon coconut aminos, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon dried thyme and bring to a boil. Cook for about 5 minutes more. 5: Add cashew mixture, then turn off heat and stir as it thickens. If you want a thinner sauce, simply stir in a little more broth or water little at a time.View original recipe