Mushroom Stroganoff

So good! Vegan, plant based, oil free, and you can freeze for future meals! This is a double recipe because I like to have lots in my freezer. :-)

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Step 1

soak 1 cup cashews in hot water for 15 min. Then drain

Step 2

dice 375 grams of onion is food processor

Step 3

sauté the onion for 3 min, adding a little broth as needed to keep from sticking

Step 4

add mushrooms, and sauté for 4 min., or until they release their liquid

Step 5

stir in tomato paste, thyme and rosemary

Step 6

add 1 cup broth and Worcestershire sauce

Step 7

Cook for 5 min with lid on, stir occasional

Step 8

in a small bowl, whisk together the arrowroot and 1/2 cup broth

Step 9

place 1/2 cup broth and 1 cup of white beans and cashews in a high speed blender and blend till smooth (saving the 2nd cup to the end)

Step 10

once the mushrooms are cooked, add the arrowroot slurry, stir well for 2-4 min.

Step 11

stir in cashew/bean cream plus 1 cup whole beans

Step 12

add pepper and salt (if using)

Step 13

serve over hot pasta of zucchini noodles