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Overhead view of pappardelle coated in creamy cashew mushroom sauce, garnished with parsley in a white ceramic bowl

Cashew Mushroom Stroganoff: Creamy and Dairy-Free

A dairy-free mushroom stroganoff made creamy with blended cashews instead of sour cream, tossed with wide noodles in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 263
Ingredients Method Notes

Ingredients
  

Cashew Cream
  • 140 g Raw cashews (1 cup); soaked in hot water 15 minutes, drained
  • 240 ml Vegetable broth (1 cup)
  • 1 tbsp Dijon mustard
  • 1 tsp Lemon juice
Stroganoff
  • 2 tbsp Olive oil
  • 1 Yellow onion medium; diced
  • 3 Garlic cloves minced
  • 340 g Cremini mushrooms sliced
  • 115 g Shiitake mushrooms sliced, stems removed
  • 1 tsp Smoked paprika
  • 1 tsp Dried thyme
  • 2 tbsp Tamari or soy sauce
  • 240 ml Vegetable broth (1 cup)
  • 340 g Wide egg-free noodles pappardelle or tagliatelle
  • 2 tbsp Fresh parsley chopped, for garnish
  • Salt and black pepper to taste

Method
 

Cashew Cream and Pasta
  1. Soak the cashews in hot water for 15 minutes, then drain. Meanwhile, bring a large pot of salted water to a boil.
  2. Cook the noodles according to the package, 9 to 11 minutes, until al dente. Reserve 120 ml (1/2 cup) pasta water, then drain.
  3. Blend the drained cashews with 240 ml (1 cup) vegetable broth, the mustard, and lemon juice until completely smooth, about 1 to 2 minutes. Set the cashew cream aside.
Build the Stroganoff
  1. Heat the olive oil in a 12-inch / 30 cm skillet over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until soft and lightly golden.
  2. Add the garlic and cook for 30 seconds until fragrant.
  3. Add both mushrooms in a single layer and let them sit undisturbed for 2 to 3 minutes before stirring. Cook for 8 to 10 minutes total until browned and any released liquid has evaporated. Don't crowd the pan or the mushrooms will steam instead of brown.
  4. Stir in the smoked paprika, thyme, tamari, and the remaining 240 ml (1 cup) broth. Simmer for 3 to 4 minutes.
  5. Reduce the heat to low and stir in the cashew cream. Simmer gently for 4 to 5 minutes, stirring often, until the sauce thickens and coats the back of a spoon.
  6. Add the cooked noodles to the skillet and toss to coat, thinning with reserved pasta water a splash at a time if the sauce is too thick.
  7. Season with salt and pepper, scatter with parsley, and serve right away.

Notes

  • Soak cashews in hot water while you prep everything else to save time
  • Don't crowd the mushrooms, cook in a wide skillet so they brown, not steam
  • Keep heat low once cashew cream goes in to avoid separating
  • Reserve pasta water before draining, it's the easiest fix for a thick sauce