Creamy Cashew Mushroom Stroganoff

Blending cashews with lemon juice and hot water creates a luscious 
cream for this plant-based take on comforting stroganoff. Mushrooms 
are full of flavor, which gives the sauce full-bodied flavor in a 
fraction of the time it takes to make the original beef version.  Ted and I both enjoyed this meal and did not even miss that it was meatless!  

Serves 4


  • ½ cup 
roasted unsalted cashews

  • 1 tbsp 
fresh lemon juice

  • 2 tbsp 
olive oil

  • 1 
yellow onion, chopped

  • 2 cups 
cremini mushrooms, quartered

  • 2 cups 
shiitake mushrooms, stemmed and quartered

  • ¾ tsp 
sea salt

  • 2 
cloves garlic, minced

  • 2 tbsp 
unsalted tomato paste

  • 1 tsp 
ground caraway

  • ½ cup 
dry white wine
  • 1 cup 
vegetable broth
  • 2 tsp paprika

  • ½ tsp 
ground black pepper

  • ¼ cup 
chopped fresh dill, divided

  • 8 oz 
whole-grain bow-tie pasta


  1. In a blender, combine cashews, lemon juice and ½ cup hot (not boiling) water. Blend until smooth, scraping down sides. Set aside.
  2. In a large skillet on medium, heat oil. Add onion and sauté, stirring frequently, until softened, about 4 minutes. Add mushrooms and salt and sauté until liquid is evaporated and mushrooms begin to brown, about 3 minutes. Add garlic and sauté until fragrant, about 45 seconds.
  3. Reduce heat to medium-low; stir in tomato paste and caraway. Cook, stirring constantly, for 1 minute. Add wine; cook, scraping up browned bits from bottom of pan, until liquid is reduced by half, about 1 minute. Add broth, paprika and pepper. Reduce heat to low; cover and cook for 10 minutes. Stir in cashew mixture and 3 tbsp dill; heat through.
  4. Meanwhile, bring a large saucepan of salted water to a boil. Add pasta and cook al dente according to package instructions. Drain and divide among plates. Top with mushroom mixture, dividing evenly. Sprinkle with remaining 1 tbsp dill.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 406
  • Carbohydrate Content: 58 g
  • Fat Content: 16 g
  • Fiber Content: 8 g
  • Protein Content: 14 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 477 mg
  • Sugar Content: 7 g
  • Trans Fat Content: 25 g


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