This creamy Savory Mushroom Stroganoff with Cashew Cream is a delicious and comforting dairy free dinner recipe. You’ll love how easily you can create this rich, plant-based meal, perfect for any weeknight.
Key Ingredients & Substitutions:
- Mushrooms: Cremini or button mushrooms work best. You can also use a mix of wild mushrooms for more flavor.
- Cashews: Raw, unsalted cashews are essential for the creamy sauce. Almonds are not a suitable substitute for the cream.
- Vegetable Broth: Use a low-sodium variety.
- Dairy-Free Milk: Unsweetened almond or soy milk is ideal.
- Pasta: Egg noodles are traditional, but any pasta shape works. Consider gluten-free pasta for dietary needs.
Ingredients:
For the Stroganoff:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 pounds mixed mushrooms (cremini, shiitake, or button), sliced
- 1/2 cup vegetable broth
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped (plus more for garnish)
- Salt and black pepper to taste
- 12 ounces egg noodles or pasta of choice
For the Cashew Cream:
- 1 cup raw cashews, soaked in hot water for at least 30 minutes, then drained
- 1/2 cup dairy-free milk (unsweetened almond or soy)
- 1 tablespoon lemon juice
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Pinch of salt
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 4
- Tools: Large skillet, blender
Step-by-Step Instructions:
1. Prepare the Cashew Cream
First, drain your soaked cashews. Combine them in a blender with dairy-free milk, lemon juice, onion powder, garlic powder, and a pinch of salt. Blend until completely smooth and creamy. Set this aside.
2. Cook the Pasta
Next, bring a large pot of salted water to a boil. Cook your egg noodles or pasta according to package directions until al dente. Drain the pasta and set it aside.
3. Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Cook the Mushrooms
Add the sliced mushrooms to the skillet. Cook them over medium-high heat, stirring occasionally, until they release their liquid and brown beautifully, about 8-10 minutes. This develops deep flavor.
5. Deglaze and Combine
Pour in the vegetable broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the Dijon mustard and chopped fresh dill. Season generously with salt and black pepper.
6. Finish with Cashew Cream
Reduce the heat to low and stir in the prepared cashew cream. Cook gently for 2-3 minutes, just until the sauce is heated through and thickens slightly. Do not boil the sauce after adding the cashew cream.
7. Serve Your Stroganoff
Add the cooked pasta directly to the skillet with the mushroom stroganoff sauce and toss to combine. Alternatively, serve the sauce over individual portions of pasta. Garnish with extra fresh dill if you like.
Variation Ideas:
- Add frozen peas or spinach during the last few minutes of cooking for added vegetables.
- Stir in a tablespoon of nutritional yeast for a cheesy flavor boost.
- Serve over mashed potatoes or rice instead of pasta for a different meal experience.
Storage Instructions:
Store leftover mushroom stroganoff in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, adding a splash of vegetable broth or dairy-free milk if the sauce has thickened too much. Avoid microwaving if possible, as it can sometimes separate the cashew cream.
Frequently Asked Questions (FAQ):
Q: Can you make this stroganoff ahead of time?
A: Yes, you can prepare the cashew cream a day in advance. The assembled stroganoff is best served fresh but reheats well.
Q: What if you don’t have fresh dill?
A: You can use 1 teaspoon of dried dill in place of fresh. Add it with the Dijon mustard.
Q: Is this recipe gluten-free?
A: The recipe is naturally gluten-free if you use gluten-free pasta. Ensure your vegetable broth is also gluten-free.
Q: Can you freeze mushroom stroganoff with cashew cream?
A: Freezing is not recommended as the cashew cream may change texture upon thawing.
Q: What kind of mushrooms are best for this dairy free dinner recipe?
A: Cremini (baby bella) mushrooms are a great choice. You can also use white button mushrooms or a mix of wild mushrooms for a more complex flavor.
Q: How do you prevent the cashew cream from separating?
A: Ensure your cashews are blended until extremely smooth. Avoid boiling the sauce after adding the cashew cream; just heat it gently.