Breastfeeding Friendly Vegan Mushroom Stroganoff
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- ½ cup water
- 1 tbsp apple cider vinegar
- ½ tsp salt
For the pasta
- 12 oz wide egg-free pasta (such as fettuccine or pappardelle)
For the stroganoff
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 lb cremini mushrooms, sliced ¼-inch thick
- 8 oz shiitake mushrooms, stems removed, caps sliced
- ½ cup dry white wine
- 1 cup vegetable broth
- 1 tbsp tamari
- 1 tsp smoked paprika
- 1 tsp dijon mustard
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Soak the cashews in boiling water for 15 minutes, then drain and rinse. Transfer to a blender with the ½ cup fresh water, apple cider vinegar, and ½ tsp salt. Blend on high until completely smooth and no graininess remains, about 2 minutes. Set aside.
- 2
Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente, tender with a slight resistance at the center. Reserve ½ cup pasta cooking water, then drain and set aside.
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