Silky cashew cream forms the base of this stroganoff, blended smooth with a splash of apple cider vinegar until it's rich and velvety without a hint of graininess. A deep sauté of cremini and shiitake mushrooms builds serious umami, deglazed with white wine and rounded out with tamari, smoked paprika, and a touch of Dijon mustard for tang. Tossed with wide ribbons of pasta and finished with fresh parsley, every forkful is coated in that glossy, spoon-coating sauce. It's hearty, deeply savory comfort food that happens to be a perfect fit for a dairy free table. Serve it right out of the skillet while the sauce is at its silkiest.
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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.
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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