Vegan Dinners
Vegan Mushroom Stroganoff with Cashew Cream and Brandy
This stroganoff is a masterclass in plant-based comfort, featuring a deeply browned medley of chestnut and shiitake mushrooms. The sauce is made impossibly creamy using blended soaked cashews, providing a sophisticated depth that rivals traditional versions without needing any dairy.
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
- Level
- Easy
- Per serving
- 485 kcal
Method
Place the raw cashews in a small bowl and cover with boiling water. Soaking the cashews is essential; it hydrates the nuts so they pulverize into a perfectly smooth, heavy cream consistency that provides the signature mouthfeel of stroganoff.
Bring a large pot of salted water to a boil and cook the vegan tagliatelle according to package instructions. Reserve a half-cup of pasta water before draining.
Heat a large skillet over medium-high heat with a splash of oil. Add the chestnut and shiitake mushrooms in a single layer. Sear them undisturbed for 3-4 minutes to develop a deep brown crust, which is where the savory umami flavor originates.
Lower the heat to medium. Add the diced onion, garlic, and thyme. Sprinkle in the nutritional yeast and smoked paprika. Blooming the nutritional yeast in the pan for 60 seconds is vital, as the heat toasts the flakes and releases a much richer, nuttier aroma than adding them at the end.
Pour in the brandy to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom.
Drain the soaked cashews and place them in a high-speed blender with 1 cup of fresh water. Blend on high until the mixture is completely white and silky smooth with no remaining grit.
Pour the cashew cream, vegetable stock, and Dijon mustard into the skillet with the mushrooms. Simmer for 5-7 minutes until the sauce thickens and coats the back of a spoon.
Stir in the cooked pasta and lemon juice. If the sauce is too thick, add a splash of the reserved pasta water. Season generously with black pepper and serve immediately.
Protein Note: The protein in this dish is primarily derived from the raw cashews and nutritional yeast. Together, they provide a significant amount of plant-based protein and essential amino acids while creating the creamy base of the sauce.
Notes
Don't crowd the pan when browning the mushrooms; if you add too many at once, they will steam instead of searing.
Always use raw, unroasted cashews for the cream sauce to ensure a neutral, milky flavor.
If you don't have brandy, a splash of dry white wine or even a tablespoon of balsamic vinegar works well to deglaze.
For the best texture, use a high-speed blender for the cashew cream; a standard food processor may leave the sauce slightly textured.
