Ingredients
- 16 oz Mushrooms sliced
- 1 tbsp Olive Oil
- 1 Onion chopped
- 1 cup Veggie Broth
- 1 cup Water
- 1 cup Plant-based Sour Cream if not using store-bought, follow recipe below
Plant-based Sour Cream
- 2 cups Cashews soakes overnight or boiled and simmered for 20 mins
- 3/4 cup Lemon Juice
- 1/2 tsp Salt
- 1 tbsp Nutritional Yeast
- Salt & Pepper to taste
Instructions
Plant-based Sour Cream
- Blend all ingredients together until smooth.
Stroganoff
- Heat olive oil over medium heat in a large sauté pan. Add your onions and cook until they’ve started to brown, 3-5 minutes. Set aside.
- Add more olive oil to the pan if necessary + your sliced mushrooms. Cook until any water let off by the mushrooms has evaporated and the mushrooms have started to brown, ~5-8 minutes.
- Re-add your sautéed onions to the pan + your veggie broth and cook for 2-3 minutes or until about half the liquid has evaporated.
- Add your plant-based sour cream, as much or as little as you like, until you reach your preferred sauce consistency. Season with salt & ground black pepper to taste.
- Serve with your favorite pasta/veggie noodle and green peas.