Dairy-Free Stroganoff
Rich and delicious, with no cream!
Servings: 6
Ingredients
- 2 tbsp coconut oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 lb mushrooms fresh (cremini, shitake, oyster, portobello, etc.), sliced
- ¾-1 cup raw cashews soaked for 30 mins to 1h in hot water
- 1 can coconut milk 400 ml or 14 oz
- ½ cup tomato sauce
- 2 tsp smoked paprika
- 1 tsp dijon mustard
- 2 tbsp lemon juice (optional)
- salt and pepper to taste
Instructions
- Start by adding the nuts into a container (I use the cup from a stick blender or regular blender) and covering boiling water, letting them soak while you measure/prep the other ingredients.
- Heat the coconut oil in a large wide bottom pot. Add the onions and sauté for 2-3 minutes, until softened. Add the garlic and cook for an extra 2 minutes.
- Add the mushrooms and sauté until browned and tender. Season with salt and freshly ground pepper.
- Meanwhile, drain the cashew nuts and blend with the coconut milk (use a stick blender or regular blender) until very smooth and creamy.
- Add the paprika and tomato sauce to the mushrooms in the pot, mix, then add the cashew cream. Let it simmer for 5-10 minutes, stirring often, until thickened.
- Turn off the heat, add the mustard and lemon juice (if using), stir and serve!
Video
Notes
- Brazilians like to serve stroganoff with rice and potato sticks, but this creamy dish can also be served over mashed potatoes or cooked egg noodles.
- To make it a low-carb meal, serve with cauliflower rice and a side salad, or zucchini noodles.
- Besides mushrooms, other vegetables such as zucchini (courgette), carrots, leeks, hearts of palm, or mock meat also work well to keep this a vegan recipe.
- The same sauce can be used with chicken, beef, or shrimp.