Portobello Stroganoff Cashew Cream (Print Version)

Portobello mushrooms in a savory, dairy-free cashew cream sauce over pasta or rice. Cozy, wholesome, and full of flavor.

# What You'll Need:

→ Cashew Cream

01 - 1 cup raw cashews, soaked for 2+ hours then drained
02 - 2/3 cup water
03 - 1 tablespoon lemon juice
04 - 1 teaspoon apple cider vinegar
05 - 1/2 teaspoon salt

→ Vegetables and Mushrooms

06 - 4 large portobello mushrooms, stems removed, sliced
07 - 1 medium yellow onion, thinly sliced
08 - 2 cloves garlic, minced
09 - 1 red bell pepper, thinly sliced
10 - 2 tablespoons olive oil

→ Sauce and Seasoning

11 - 1 tablespoon tomato paste
12 - 2 teaspoons smoked paprika
13 - 1 teaspoon dried thyme
14 - 1/2 teaspoon black pepper
15 - 1 tablespoon soy sauce (or tamari for gluten-free)
16 - 1 cup vegetable broth
17 - 1 teaspoon Dijon mustard

→ To Serve

18 - 12 oz wide pasta noodles (egg-free for vegan) or rice
19 - Chopped fresh parsley, for garnish

# How to Make It:

01 - In a high-speed blender, combine soaked and drained cashews, water, lemon juice, apple cider vinegar, and salt. Blend until completely smooth and set aside.
02 - Prepare pasta or rice according to package instructions. Drain and set aside.
03 - In a large skillet, heat olive oil over medium heat. Add sliced onion and cook for 3–4 minutes until softened.
04 - Incorporate minced garlic and sliced bell pepper. Sauté for an additional 2 minutes.
05 - Add sliced portobello mushrooms to the skillet. Cook for 6–8 minutes, stirring occasionally, until they are browned and most of their moisture has evaporated.
06 - Stir in tomato paste, smoked paprika, dried thyme, and black pepper. Cook for 1 minute until fragrant.
07 - Add soy sauce, vegetable broth, and Dijon mustard. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
08 - Reduce the heat to low. Stir in the prepared cashew cream. Simmer for another 2–3 minutes, stirring continuously, until the sauce thickens and becomes creamy. Adjust seasoning to taste.
09 - Serve the stroganoff mixture generously over prepared pasta or rice. Garnish with fresh chopped parsley.

# Additional Tips::

01 -
  • Ready in just 45 minutes from start to finish
  • Creates a restaurant quality meal using simple ingredients
  • Completely dairy free yet incredibly creamy and satisfying
  • Perfect balance of earthy mushrooms and tangy sauce elements
02 -
  • This dish provides significant protein from both mushrooms and cashews
  • The stroganoff sauce freezes beautifully for future quick meals
  • Soaking cashews is essential for achieving the smoothest cream texture
  • Leftovers taste even better the next day as flavors continue developing
03 -
  • Always cook mushrooms in a single layer when possible to promote browning rather than steaming
  • Use room temperature cashew cream when adding to the hot sauce to prevent potential separation
  • Let the finished stroganoff rest for 5 minutes before serving to allow flavors to fully develop
  • Toast dried spices briefly before adding liquids to wake up their essential oils
  • When reheating leftovers add a splash of broth to maintain creamy consistency

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