Vegan Mushroom Stroganoff: Creamy Mushroom Sauce with Cashew Cream Served Over Eggless Pasta

Introduction
Indulge in this rich and comforting Vegan Mushroom Stroganoff, where hearty mushrooms are smothered in a velvety cashew cream sauce, and served over eggless pasta for a plant-based twist on the classic stroganoff. This creamy and satisfying dish is perfect for vegans and anyone craving a comforting, creamy meal that’s full of flavor. Packed with earthy mushrooms, garlic, and onions, this vegan stroganoff is a delightful dinner option that’s both easy to make and full of umami goodness!

Ingredients
For the Vegan Mushroom Stroganoff:
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 pound (about 3 cups) cremini or button mushrooms, sliced
1 teaspoon ground paprika
½ teaspoon ground thyme
1 cup vegetable broth
1 tablespoon soy sauce or tamari
1 tablespoon Dijon mustard
1 cup cashew cream (see below for instructions)
Salt and freshly ground black pepper, to taste
For the Cashew Cream:
½ cup raw cashews (soaked in water for 4 hours or overnight)
½ cup water
1 tablespoon lemon juice
1 teaspoon nutritional yeast (optional for a cheesy flavor)
For the Pasta:
8 oz eggless pasta (such as fettuccine, penne, or your choice of pasta)
How to Make