Rich and creamy mushroom stroganoff made with cashew cream over egg-free pasta.
Nutritionally Reviewed
By Daily Diet Team, Registered Nutritionist
Nutrition Per Serving
380kcal
Calories
12g
Protein
46g
Carbs
18g
Fat
Equipment
Large skilletBlenderLarge pot
Ingredients
- 16 oz mushrooms, sliced
- 1 cup raw cashews (soaked 2 hrs)
- 1 cup vegetable broth
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- 8 oz egg-free pasta
- Fresh parsley
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AI PoweredStep-by-Step Instructions
- 1
Cook pasta according to package. Drain and set aside.
- 2
Blend soaked cashews with broth until smooth for cashew cream.
- 3
Sauté onion in olive oil 3 minutes.
- 4
Add mushrooms and cook 7 minutes until browned.
- 5
Add garlic, soy sauce, and Dijon. Cook 1 minute.
- 6
Pour in cashew cream and simmer 5 minutes.
- 7
Toss with pasta and garnish with parsley.
Tags:vegan
