Mushroom Stroganoff

Vegan Mushroom Stroganoff with Cashew Cream

Ingredients

500g sliced mushrooms
1 large brown onion sliced thinly
3 cloves garlic minced
800mls veggie stock
2tsps Dijon mustard
60mls lemon juice
20mls ACV (apple cider vinegar)
2tsps smoked paprika
1tsp thyme
1tsp oregano
40mls olive oil
Pepper to taste
250g dried short pasta like penne or spirals

Cashew Cream

100g raw cashews soaked
100mls water
3tbs nooch

Method
1. Heat oil in a pan to medium high heat then add the onion and garlic and sauté until soft. Add mushrooms and cook for about 3 mins, stirring regularly.
2. Add veggie stock, mustard, lemon juice, ACV, paprika, thyme, oregano and pepper. Bring to the boil.
3. Add pasta and cover, cooking until aldente then allow to cool a little with the lid off. After about 5 mins, add the *cashew cream and serve.

Cashew Cream
*Add all ingredients to a container and I use a stick blender to blend until smooth.