Silky cashew cream coats tender sautéed mushrooms for a rich, savory sauce that echoes classic stroganoff. Bright mustard and lemon notes lift the earthiness for a balanced finish. Al dente herbed noodles catch the sauce for a comforting, hearty bite. Serve hot for weeknight dinners or as the centerpiece of a casual dinner party. Leftovers reheat well and taste even richer after a day in the fridge.
Ingredients
- Dry egg-free noodles (fettuccine or pappardelle) (10 oz / 280 g)
- Raw cashews (soaked 2 hours or boiled 10 minutes) (1 cup / 150 g)
- Vegetable broth (for sauce) (1 1/2 cups / 360 ml)
- Extra-virgin olive oil (2 Tbsp)
- Yellow onion (1 medium, finely chopped)
- Garlic (3 cloves, minced)
- Cremini or button mushrooms (12 oz / 340 g, sliced)
- Dijon mustard (1 Tbsp)
- Tamari or soy sauce (1 Tbsp)
- Lemon juice (1 Tbsp)
- Nutritional yeast (2 Tbsp)
- Smoked paprika (1/2 tsp) and freshly ground black pepper (to taste)
- Sea salt (about 3/4–1 tsp, adjust to taste)
- Fresh parsley (1/4 cup chopped) and fresh thyme leaves (1 tsp), for garnish
- Optional: crushed red pepper flakes (pinch) for heat
Instructions
- Prepare the cashew cream: drain soaked cashews and blend with 1/2 cup of the vegetable broth until completely smooth and creamy. Set aside.
- Cook the noodles according to package directions in salted water until just al dente. Reserve 1/2 cup pasta cooking water, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 4 minutes.
- Add the sliced mushrooms and cook undisturbed 3–4 minutes, then stir and continue until they release moisture and begin to brown, about 6–8 minutes total.
- Stir in the minced garlic, smoked paprika, and a pinch of red pepper flakes (if using); cook 30 seconds until fragrant.
- Deglaze the pan with the remaining 1 cup vegetable broth, scraping up browned bits. Stir in Dijon, tamari, lemon juice, and nutritional yeast.
- Reduce heat to low, then whisk the cashew cream into the mushroom mixture. Simmer gently for 3–4 minutes until sauce thickens; add reserved pasta water a tablespoon at a time if it becomes too thick.
- Taste and adjust seasoning with salt and pepper. Fold in the cooked noodles, tossing to coat thoroughly. Warm through for 1–2 minutes so the noodles absorb the sauce.
- Remove from heat and stir in half of the chopped parsley. Serve immediately, garnished with remaining parsley and a sprinkle of thyme.
Tips or Variations
- For a lighter version, substitute half the cashews with silken tofu blended until smooth. Swap mushrooms for a mix of shiitake and portobello for deeper flavor.