Creamy Vegan Mushroom Stroganoff

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This creamy vegan mushroom stroganoff is a healthy spin on a comfort food classic! Made with real food ingredients and the creamiest mushroom sauce – a flavorful meal that the whole family will love!

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- raw cashews - Hot water to soak cashews - gluten free pasta - olive oil - crimini or mixed mushrooms, sliced or cut into bite sized pieces. - cloves garlic - onion, finely diced - dried thyme - paprika - mushroom broth - coconut aminos or gluten free tamari. - Dijon mustard - nutritional yeast - lemon juice

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Soak cashews. Before you start cooking – in a heat proof bowl, cover raw cashews with just boiled water for at least 30 minutes, or up to an hour.

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Cook pasta. Bring a large pot of salted water to boil. Cook pasta until underdone by about 3 minutes – it will continue to cook with the sauce later in the recipe. Drain and set aside.

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Sauté mushrooms. Heat olive oil in a large skillet over medium heat. Add mushrooms, onions, and garlic, and cook for 8-10 minutes, until mushrooms are tender and onions are soft and caramelized.

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