A creamy mushroom stroganoff made with cashew sauce. Use whatever type of mushrooms you have and serve it with rice.
Ingredients
Mushrooms
- 200 g oyster mushrooms, button mushrooms, or any type you like
- 1 large onion
- 4 tbsp oil
Cashew sauce
- 1/2 cup cashews, soaked in water or boiled, then blended very finely into a paste
- 3 tbsp wheat flour
- 1/2 tsp white pepper
- 1 tbsp mustard
- 1 tbsp vinegar
- 3 cups vegetable broth or water
- 1/2 packet mushroom soup powder, optional
- Salt
Method
- Heat the oil in a pot. Slice the mushrooms and sauté them with a pinch of salt until softened, then set aside.
- In the same pot, cook the onion until softened. Add the flour and stir briefly over low heat.
- Mix the blended cashew paste thoroughly with the vegetable broth and mushroom soup powder, if using.
- Gradually add the cashew mixture to the onion while stirring well. A whisk works best for keeping the sauce smooth.
- Keep stirring from time to time. Once the sauce boils, add the white pepper, mustard and vinegar.
- After a short time, add the mushrooms and simmer over low heat until the sauce thickens and everything is cooked through. Adjust the salt, then turn off the heat.
Serve with rice. Enjoy 🙂
Mushrooms and cashews: what the evidence supports
Mushrooms have an interesting signal worth paying attention to: a meta-analysis of 17 studies found that the highest mushroom consumption was associated with about a 34% lower risk of overall cancer. The evidence is observational, but it is still much stronger than simply dismissing the idea. Systematic review.
Cashews add unsaturated fats, plant protein and magnesium. A meta-analysis of randomized trials found a reduction of about 3.4 mmHg in systolic blood pressure. Source.
The result is a rich, creamy mushroom-and-cashew dish without animal cream and without dietary cholesterol.
Try our vegan mushroom tacos. And if you have cashews left, see our vegan cashew mozzarella.
