Mushroom Stroganoff

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Yield: 6 servings

Ingredients

  • ½ cup raw cashews*(70 g/2.5 oz)
  • 2 cups cauliflower florets (230 g/8 oz)
  • ¾ cup water, to be used to cook cauliflower
  • ¾ cup water, this is additional water to be used with the cashews
  • 1 Tbsp Bragg Liquid Aminos
  • ¼ tsp poultry seasoning
  • 1 Tbsp onion powder
  • 1 ½ Tbsp nutritional yeast
  • 4 cups chopped mushrooms, cremini or white button (290 g/10 oz)
  • ½ large onion, chopped
  • 2 cloves garlic
  • Salt and pepper to taste
  • ½ tsp sriracha, this is a hot sauce and optional

Instructions

  1. Place cauliflower in sauce pot with ¾ cup of water. Cover and bring to boil. Reduce heat and simmer until cauliflower is fork tender. Set aside with cooking water.
  2. Dry sauté the onions until tender and beginning to caramelize.
  3. Add mushrooms and garlic, cover with lid and continue cooking until mushrooms release their juice and begin to get tender. Remove lid and continue cooking the mushrooms until the juice from the mushrooms has evaporated. 
  4. Add cashews to blender with ¾ cup water and blend until smooth.
  5. Add to the blender the cauliflower with the cooking water, Bragg Liquid Aminos, poultry seasoning, onion powder, and nutritional yeast. Blend into a smooth creamy mixture.
  6. Add blender mixture to the onions and mushrooms. Stir to combine and bring to boil. 
  7. Serve over noodles, rice or hearty toast. This freezes well.

Notes

  • Cashews should be soaked. You can soak cashews overnight or do a quick 30-minute soak in boiling water. Drain and discard soaking water.
  • Raw sunflower seeds or blanched almonds can be substituted for cashews in a 1:1 ratio. Note the sauce will not as smooth and creamy as with cashews, but the sauce is still very flavourful.
  • Both almonds and sunflower seeds need to be soaked. Discard the soaking water. Almonds are very hard and need to be soaked overnight. Sunflower seeds can be soaked overnight or do a quick 15-minute soak in boiling water.