Step 1: Prepare the Cashews

Soak the raw cashews in hot water for at least 30 minutes (or longer, up to a few hours, for an even creamier sauce). Drain the cashews thoroughly before using.

Step 2: Cook the Pasta

Cook the pasta according to the package directions until it’s al dente (firm to the bite).

Drain the pasta and set aside.

Step 3: Make the Cashew Cream Sauce

While the pasta is cooking, make the sauce. In a blender, combine the soaked and drained cashews, vegetable broth, nutritional yeast, Dijon mustard, and soy sauce (or tamari).

Blend until completely smooth and creamy. This may take a few minutes, depending on the power of your blender. Scrape down the sides of the blender as needed. Taste and adjust seasonings if necessary.

Step 4: Sauté Onion and Garlic

In a large pan or skillet, heat the olive oil over medium heat.

Add the diced onion and minced garlic to the pan.

Sauté until the onion is softened and translucent, about 5 minutes, stirring occasionally.

Step 5: Add Mushrooms

Add the sliced mushrooms to the pan.

Cook the mushrooms until they release their moisture and begin to brown, about 7-10 minutes, stirring occasionally.

Step 6: Combine Sauce and Mushrooms

Pour the cashew cream sauce into the pan with the sautéed mushrooms.

Stir well to combine the sauce and mushrooms.

Step 7: Simmer Sauce

Cook the sauce for another 5 minutes, or until it’s heated through and slightly thickened, stirring occasionally.

Step 8: Season

Season the mushroom stroganoff with salt and pepper to taste.

Step 9: Serve

Serve the Vegan Mushroom Stroganoff immediately over the cooked pasta.

Garnish with fresh chopped parsley.