1 Pot Vegan Mushroom Stroganoff

Sauce

• 1/2 cup cashews, soaked (75g)*
• 1 cup cashew milk (250 ml)
• 3 tbsp nutritional yeast (20g)
• 1 tbsp miso paste (20g)
• 1 tbsp apple cider vinegar (15g)

Stroganoff

• 4 garlic cloves, minced (12g)
• 1 small onion (100g)
• 1 lbs container of mushrooms (450g)
• ½ tsp salt
• ½ tsp pepper
• 1 tsp dried thyme
• 8 oz gluten free pasta (224g // any shape you like)
• 3 ½ cup vegetable broth, divided (875ml)

1. 1

   Over medium high heat, add the diced onions and garlic and cook until lightly browned (2-3 minutes). Add in the sliced mushrooms, thyme, salt and pepper, and cook until the mushrooms shrink and the liquid has cooked off (6-8 minutes)

2. 2

   In the mean time, blend the stroganoff sauce ingredients together until smooth. Set aside.

3. 3

   Reduce heat to medium. Add in 3 cups of vegetable stock and bring to a boil. Once boiling, add in the pasta and stroganoff sauce mixture.

4. 4

   Stir and cook for 10-12 minutes until the noodles have cooked. If at any point the liquid has cooked off too much, add in the extra 1/2 cup of broth as needed. Add salt and pepper to taste before serving. Garnish with chives, scallions, parsley and/or vegan parmesan.