When I’m craving some creamy pasta, I make Creamy Vegan Mushroom Stroganoff for dinner. Generally, Fridays are “stay at home” nights. Although the weekend is beginning, we are both tired from work, and to be honest, I usually want to make something simple.
At our house, pasta is a staple. We love the variety of noodles, and of course, the fact most noodles are vegan helps immensely. In fact, recently, I am addicted to gluten-free noodles. Recently, I found a chickpea tumeric pasta, which is not only gluten-free, its low in calories as well.
Not only is is gluten-free, but it only has two ingredients, and it is perfect with Creamy Vegan Mushroom Stroganoff.
When I was a kid, my grandma made the best beef stroganoff I ever ate; it was creamy and delicious. Her secret of using tomato paste in her cream sauce, giving the sauce a deeper flavor.
Although I generally use almond milk for my creamy sauces, I decided to try using some raw cashews in this recipe. I only used 1/4 cup for the entire recipe, which serves 6 people, so I figured it wouldn’t hurt.
Despite most instructions which require soaking cashews, if you have a good blender, it isn’t necessary.
In order to give the Vegan Mushroom Stroganoff a meaty texture, I used a variety of mushroom. Although I love shiitake mushrooms I chose a combination of button mushrooms and baby portobellos, because those were the only ones available at the store.
Also, I like a lot of mushrooms in my dishes, as well as shallots. Furthermore, the combination of onions and shallots creates an unbelievable flavor, and the white wine brings all the flavors together.
If you are looking for a creamy, decadent mushroom pasta, you will love Creamy Vegan Mushroom Stroganoff. Checkout Vegan Mushroom Stroganoff Recipe.