Cashew Mushroom Stroganoff

Blending cashews with lemon juice and hot water creates a luscious cream for this plant-based take on comforting stroganoff. Mushrooms are full of umami taste, which gives the sauce full-bodied flavor in a fraction of the time it takes to make the original beef version.

Ingredients

½ cup roasted unsalted cashews

1 tbsp fresh lemon juice

2 tbsp olive oil

1 yellow onion, chopped

2 cups cremini mushrooms, quartered

2 cups shiitake mushrooms, stemmed and quartered

¾ tsp sea salt

2 cloves garlic, minced

2 tbsp unsalted tomato paste

1 tsp ground caraway

½ cup dry white wine

1 cup low-sodium vegetable broth

2 tsp paprika

½ tsp ground black pepper

¼ cup chopped fresh dill, divided

8 oz whole-grain bow-tie pasta

Directions

1. In a blender, combine cashews, lemon juice and ½ cup hot (not boiling) water. Blend until smooth, scraping down sides. Set aside.

2. In a large skillet on medium, heat oil. Add onion and sauté, stirring frequently, until softened, about 4 minutes. Add mushrooms and salt and sauté until liquid is evaporated and mushrooms begin to brown, about 3 minutes. Add garlic and sauté until fragrant, about 45 seconds.

3. Reduce heat to medium-low; stir in tomato paste and caraway. Cook, stirring constantly, for 1 minute. Add wine; cook, scraping up browned bits from bottom of pan, until liquid is reduced by half, about 1 minute. Add broth, paprika and pepper. Reduce heat to low; cover and cook for 10 minutes. Stir in cashew mixture and 3 tbsp dill; heat through.

4. Meanwhile, bring a large saucepan of salted water to a boil. Add pasta and cook al dente according to package instructions. Drain and divide among plates. Top with mushroom mixture, dividing evenly. Sprinkle with remaining 1 tbsp dill.