Description
This easy dairy free beef stroganoff is the perfect pasta for the whole family! And because it’s made with ground beef it comes together even more quickly than a traditional beef stroganoff recipe. You can have it on the table in less than 45 minutes! It’s dairy free (thanks to cashew cream) which replaces sour cream. The recipe includes plenty of mushrooms and a simple blend of spices and flavor-boosting ingredients for lots of rich flavor. Using gluten free pasta also makes the dish gluten free!
Ingredients
- 3/4 cup raw cashews
- 12 ounces gluten free pasta
- 3 tablespoons olive oil, divided
- 1 pound crimini or mixed mushrooms, sliced or cut into bite sized pieces
- 1 pound ground beef
- 4–5 cloves garlic
- 1/2 of a medium onion, finely diced
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 2 1/4 cups mushroom or beef broth
- 2 tablespoons coconut aminos or gluten free tamari
- 1 tablespoon Dijon mustard
- 2 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon black pepper, or to taste
- Fresh herbs to garnish, optional
Instructions
- Soak cashews. Before you start cooking soak cashews in a heat proof bowl with just boiled water for at least 20 minutes, or up to an hour. If you’re in a hurry, you can simmer the cashews on the stovetop for about 10 minutes – until they are pale and plump.
- Cook pasta. Bring a large pot of salted water to boil and cook pasta according to package instructions but undercook it by about 2-3 minutes as it will continue to cook in the sauce later in the recipe. Overcooking the pasta will cause it to fall apart. Reserve 1 cup pasta water, drain, and set aside.
- Saute the mushrooms. Add 2 tablespoons olive oil to a large skillet over medium heat. When skillet is hot, add mushrooms and cook, stirring only occasionally so they can brown, for 9-11 minutes – until reduced in size and nicely caramelized. Transfer to a plate and set aside.
- Cook the ground beef and aromatics. Add remaining tablespoon olive oil to the skillet with ground beef, onions, garlic, and 1 teaspoon kosher salt. Cook, breaking up ground beef with a spatula, until fully browned, liquid has evaporated, and onions are translucent – about 5-6 minutes. Add mushrooms back to the skillet with dried thyme and paprika and sauté for another minute or so, until spices are aromatic. Remove from the heat and set aside.
- Make cashew cream. Drain soaked cashews and add to a blender container with broth, coconut aminos, mustard, nutritional yeast, lemon juice, remaining 1/2 teaspoon kosher salt, and black pepper. Blend on high until smooth and creamy with no pieces of cashews remaining.
- Assemble the pasta. Return skillet to the stove top over medium low heat. Add the cooked pasta and mushrooms, and pour in the cashew cream sauce. Scrape up any browned bits from the bottom of the pan and stir occasionally, allowing everything to warm through. The sauce may seem thin at first, but it will thicken as it heats up. Add the reserved pasta water a little bit at a time to thin the sauce if needed. The more liquid you add, the softer the sauce will be.
- Season and serve! Season to taste with salt and pepper and serve garnished with fresh herbs if desired. Enjoy!
Notes
Taking the time to prep and measure all your ingredients before you begin helps the flow of cooking. And I always suggest reading through the recipe at least once before you begin.
To store in the refrigerator: Allow to cool to room temperature and transfer to an airtight container before moving to the fridge. It should keep for up to 5 days.
To reheat: This pasta can easily be reheated in the microwave or a small skillet over low heat on the stovetop. However you reheat, I recommend adding a few tablespoons of water or broth to the pasta as cashew cream sauces tend to thicken in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American