Adam and I have known each other since elementary school. We grew up down the street from each other, attended the same schools growing up and even graduated together. We started dating in our early twenties but because we had known each other for most of our lives it felt like we already knew everything about each other. So it was fun making new discoveries about one another like his favorite movies, my favorite books, and of course each other’s favorite foods.
Once we moved in together I tried to recreate some of those favorite foods of Adam’s and it was hard! Especially since I was trying to vegetarianize recipes that weren’t always meat free. Adam was always kind about my attempts but I could tell when something wasn’t quite as delicious as his Mom’s version. One of his all time favorite foods growing up was mushroom stroganoff. I had a few failed tries (one tearful one while very pregnant with Ameya) and then finally I made a version that he and I both loved.
Recently I challenged myself again, this time to make the stroganoff completely dairy free. With a few tweaks to my recipe I trepidatiously recreated this family favorite and let me tell you, it is hands down one of the best vegetarian to vegan transformations I have done yet!
This thick and creamy sauce can be served over pasta, steamed or mashed potatoes or rice and it goes beautifully with sautéed spinach and garlic on the side. I always make enough for leftovers but don’t be surprised if it all gets eaten up right away. You will have to try it and let me know what you think.
- 4 cups white mushrooms destemmed and sliced
- 4 cups crimini mushrooms destemmed and sliced
- 1 large white or sweet onion finely diced
- 4 cloves garlic finely chopped
- 2 cups vegetable broth
- 1 cup cashews
- ½ cup sherry
- 3 tsp thyme
- 2 tsp rosemary
- 2 tsp Dijon mustard
- 2 tsp tomato paste
- 2 tbsp cornstarch (or tapioca starch, or arrowroot starch)
- 2 tbsp oil
- Salt and Pepper to taste
- Sliced green onion for garnish
- In a high-speed blender jar, soak the cashews in the broth.
- Heat oil in pan. Once hot add onions and garlic. Sauté for a few minutes. Add thyme and rosemary.
- Add mushrooms and salt and pepper to taste. Continue to cook on medium heat.
- To the blender jar with the cashews and broth add sherry, mustard, tomato paste, and cornstarch. Puree until smooth.
- Once mushrooms have softened add cashew cream to pan. Keep stirring until sauce thickens and gets glossy.
- Simmer on medium low for a few more minutes to allow flavors to combine and develop. Taste and season as necessary.
- Serve over pasta, steamed or mashed potatoes or rice.
- Store leftovers in the fridge and reheat in saucepan. Thin with water if needed.