This creamy stroganoff builds its richness from a blended cashew cream, tangy with apple cider vinegar and blended until silky smooth. A hearty mix of cremini and shiitake mushrooms gets seared until deeply golden, then deglazed with white wine and simmered down with vegetable broth, smoked paprika, and a touch of Dijon mustard for real depth. The sauce reduces to a glossy, spoon-coating consistency before the cashew cream folds in, turning the whole skillet velvety and rich. Fresh parsley scattered over the top adds a bright, herbal finish to balance all that savory umami. It's a comforting, restaurant-worthy dinner that comes together in one pan, and it's a solid pick for a gluten free table. Serve it up hot and watch bowls empty fast.
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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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