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–+ servings
Dairy Free Kitchen

Dairy Free Creamy Mushroom Stroganoff

This creamy mushroom stroganoff delivers cozy comfort with a rich, satisfying finish. It is a great choice for an easy, memorable dinner.
Dairy Free Creamy Mushroom Stroganoff
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings 4 servings
Calories 661 kcal
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Equipment

  • blender
  • large skillet

Ingredients

  • 1/2 cup Raw Cashews
  • 1 cup Hot Vegetable Broth
  • 3 tbsp Olive Oil
  • 1 1/2 lb Cremini Mushrooms, thickly sliced
  • 1 large Yellow Onion, thinly sliced
  • 4 cloves Garlic, minced
  • 2 tbsp Dairy Free Butter
  • 2 tbsp All Purpose Flour
  • 2 tbsp Tomato Paste
  • 1/2 cup Dry White Wine
  • 2 cups Vegetable Broth
  • 1 tbsp Dijon Mustard
  • 2 tsp Soy Sauce
  • 1 tsp Smoked Paprika
  • 1 tsp Fresh Thyme Leaves
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tbsp Fresh Lemon Juice
  • 12 oz Wide Egg Free Noodles
  • 3 tbsp Chopped Fresh Dill

Instructions

  1. Soak the cashews in the 1 cup of hot vegetable broth for 20 minutes, then blend the cashews and broth together for 2 minutes until thick and creamy. Set aside.
  2. Heat 2 tablespoons olive oil in a large skillet over high heat and sear the mushrooms in a single layer without stirring for 3 minutes. Toss and cook 4 minutes more until deeply browned, then move them to a plate.
  3. Lower the heat to medium, add the remaining tablespoon of olive oil, and cook the sliced onion for 7 minutes until soft and caramelized at the edges. Stir in the garlic for 1 minute.
  4. Add the dairy free butter, sprinkle in the flour and tomato paste, and stir for 2 minutes until the mixture is glossy and rust colored.
  5. Pour in the white wine and scrape the pan clean, letting it bubble away for 2 minutes. Add the 2 cups broth, dijon, soy sauce, smoked paprika, thyme, salt, and pepper, then simmer for 6 minutes until thickened.
  6. Meanwhile, cook the noodles in salted water until al dente and drain.
  7. Return the mushrooms to the skillet, stir in the blended cashew cream, and warm over low heat for 3 minutes without boiling. Finish with lemon juice and taste for salt.
  8. Fold the hot noodles into the sauce or spoon the stroganoff over them, then shower with fresh dill and serve.

Nutrition

Serving: 1servingCalories: 661kcalCarbohydrates: 88gProtein: 21gFat: 25g
Course Main Course
Cuisine American
Keyword cashew cream, dairy free, mushroom pasta, vegan stroganoff

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