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

Serving: Serve this vegan mushroom stroganoff as a hearty main dish with a side of roasted vegetables or a green salad.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat on the stovetop over low heat, adding a splash of vegetable broth if the sauce thickens too much.
Variations
Add Protein: Include cooked lentils, chickpeas, or tempeh for a protein boost.
Other Vegetables: Add spinach, peas, or zucchini for extra vegetables in the sauce.
Spicy Version: Add a pinch of cayenne pepper or red chili flakes to the sauce for some heat.
Gluten-Free: Serve the stroganoff over gluten-free pasta to keep the dish entirely gluten-free.
FAQ
Q: Can I make the cashew cream ahead of time?
A: Yes, the cashew cream can be made ahead of time and stored in the refrigerator for up to 3 days. Just give it a good stir before using it.

Q: Can I use coconut cream instead of cashew cream?
A: Yes, coconut cream can be used for a different flavor profile, but note that it will impart a coconut taste to the dish.

Q: Can I use a different type of pasta?
A: Absolutely! You can use any pasta you prefer, such as gluten-free pasta, rice noodles, or even zucchini noodles for a low-carb option.

Q: Can I make this recipe without soy sauce?
A: Yes, you can substitute soy sauce with tamari for a gluten-free option, or use coconut aminos for a soy-free alternative.