Description
Vegan Mushroom Stroganoff made with your favorite pasta and dried mushrooms in a creamy cashew based sauce. Serve with fresh herbs!
Ingredients
- 1 TBSP Eden Foods Extra Virgin Olive Oil
- 1/2 small yellow onion, finely diced
- Eden Foods Sliced Shiitake Mushrooms
- 8 oz. dry pasta
- ¾ cup raw cashews
- 2 cups low sodium vegetable broth OR soaked mushroom water
- 2 cups Unsweetened Organic EdenSoy
- 3 TBSP nutritional yeast
- ¼ tsp Himalayan sea salt + more to taste
- ½ lemon, squeezed
- ¼ tsp dried thyme
- Pinch of black pepper
For serving
- Fresh herbs
- Vegan parmesan
Instructions
- Quick soak the cashews by covering them with hot water for ~10 minutes, then drain.
- Add the Eden Foods Sliced Shiitake Mushrooms to a large bowl and cover them with ~2 cups of lukewarm filtered water and allow to soak for 10 minutes. Drain the mushrooms and set aside.
- In a high speed blender or food processor, add the soaked cashews,vegetable broth, EdenSoy, nutritional yeast, lemon juice, sea salt, dried thyme, and black pepper and blend until creamy.
- Add the olive oil to a large pot over medium heat. Once it’s warm, add the diced onions and cook until they’re fragrant and translucent.
- Add the soaked mushrooms, blender contents, and pasta to the pot and stir to combine. Bring to a boil over medium high, then cook for 10-15 minutes, or until the pasta is fully done and most of the broth is absorbed. If the liquid runs out, add an additional splash of vegetable broth.
- Serve the pasta warm topped with fresh herbs. Store any leftovers in an airtight container in the refrigerator for up to one week and reheat in the microwave before serving.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Pasta, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free