Creamy Vegan Mushroom Stroganoff with Fresh Spring Herbs
This rich and satisfying vegan stroganoff features tender mixed mushrooms in a luscious cashew cream sauce, perfectly seasoned with paprika and fresh dill. A comforting dairy-free dinner that celebrates the earthy flavours of spring.
Ingredients
- 300g wide egg-free tagliatelle or pappardelle pasta
- 400g mixed mushrooms (chestnut, button, and oyster), sliced
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 150g raw cashews, soaked in hot water for 15 minutes
- 240ml vegetable stock
- 2 tablespoons olive oil
- 1 tablespoon soy sauce or tamari
- 2 teaspoons smoked paprika
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 3 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
Soak the cashews in hot water for 15 minutes until softened, then drain and set aside.
Bring a large pot of salted water to the boil and cook the pasta according to package instructions until al dente. Drain, reserving 60ml of pasta water, and set aside.
Heat the olive oil in a large deep frying pan over medium-high heat. Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until golden brown and any liquid has evaporated.
Add the diced onion to the pan and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Blend the soaked cashews with vegetable stock, soy sauce, smoked paprika, Dijon mustard, and lemon juice until completely smooth and creamy.
Pour the cashew cream sauce into the pan with the mushrooms and stir well to combine. Simmer for 5-6 minutes until the sauce thickens slightly, stirring frequently.
Add the cooked pasta to the pan and toss to coat evenly in the sauce. If needed, add a splash of reserved pasta water to loosen.
Remove from heat and stir through most of the fresh dill and parsley. Season with salt and black pepper to taste.
Serve immediately, garnished with remaining fresh herbs and an extra sprinkle of smoked paprika.
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