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

Prepare the Cashew Cream: Drain and rinse the soaked cashews. Add them to a blender with water, lemon juice, and nutritional yeast (if using). Blend until smooth and creamy. Set aside.
Cook the Pasta: In a large pot of salted boiling water, cook the eggless pasta according to the package instructions. Drain and set aside.
Sauté the Vegetables: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and sauté for another 1 minute until fragrant.
Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 7–8 minutes.
Make the Stroganoff Sauce: Stir in the paprika, thyme, vegetable broth, soy sauce, and Dijon mustard. Let the sauce simmer for 5 minutes to blend the flavors.
Add the Cashew Cream: Stir in the prepared cashew cream and cook for an additional 2–3 minutes, stirring constantly until the sauce is creamy and well combined. Season with salt and pepper to taste.
Combine and Serve: Toss the cooked pasta into the skillet with the mushroom stroganoff sauce, mixing well to coat the pasta evenly with the creamy sauce. Serve hot, garnished with fresh parsley if desired.
Serving and Storage Tips