- 3 cups portobello mushrooms (fresh, sliced)
- 1 brown onion (small, peeled and diced)
- 2 cloves garlic (minced)
- 1 tablespoon vegan margarine
- 2 cups vegetable broth (/stock)
- 1 cup raw cashews
- 1 tablespoon fresh thyme (or 1 tsp dried)
- 1 tablespoon fresh rosemary (or 1 tsp dried)
- 1 tablespoon fresh oregano (or 1 tsp dried)
PER SERVING *
|Calories510Calories from Fat290|
|% DAILY VALUE*|
|Calories from Fat290|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Karyn 5 hours ago
Very delicious! Made according to recipe and it turned out great. Will definitely make again. We ate it over orecchiette
Oswald 2 days ago
10/10 these were soooo delicious and creamy. I halved the ingredients to serve 1, didn't have all the spices just dry corriander. Used extra garlic (3 cloves for just me) and added corriander, salt and pepper at the first stage not the last. Served on toast. Only took half the time (I don't have 50 minutes to make some sauce), just simmered on a higher heat so it thickened up quicker.
Allyson M. 19 days ago
Omg amazing!!! I used some coconut milk instead of vegetable broth. SUPER creamy.
MshelD 19 days ago
Good recipe it needed salt and pepper but otherwise good
Pamela W. 10 Jul
I left out the rosemary because my husband doesn’t like it. I added a tablespoon of vegan mayo and about a table spoon of nutritional yeast. We enjoyed it. Thx
Izzy de la G 9 Jul
Really nice! Would add salt, pepper, and white wine vinegar to give it more flavor.
Joan Mitsinikos 19 Jun
was good and extremely filling. i forgot the herbs and it was still great
Abby B. 12 Jun
was okay, had to add fresh herbs instead of dried. it was a little bland, i think next time i’ll use more veggies for flavor and more cloves of garlic. consistency was still good though!
Shaina J. 9 May
so good and all very simple ingredients! It was perfectly thick. My blender worked well for the cashew sauce after it sat in water for a little over 30 minutes. Can't wait to make it again.
Tyler McGriff 14 Apr
The picture makes it look thick but it was watery. I suggest having some bread to dip in. It was more like a soup
Deane T. 12 Apr
this is delicious! Made it for my non-vegan mother and she thought it had cream in it!
Alexandria Wirbick 1 Mar
Delicious! Would make again and again! Only suggestion don’t use a blender to purée cashews, doesn’t work all that well. Also it’s suggest dry herbs, i used fresh herbs and let them simmer for the 30 minutes with the vegetable stock. Flavor was perfect
Brandy C. 28 Feb
After reading some of the reviews I decided to skip the oregano completely and it wasn’t missed. I also added some crimini mushrooms b/c any mushroom will work as long as they’ve got some flavor. I doubled the recipe for a family of 4 and it still turned out great. We’ll definitely be making this again at our house!
Kristin 19 Feb
So good the first time I made it I’m making it again!
Dory 13 Feb
Made this last night for dinner. Non-vegan husband loved it! I - like many other reviewers - felt it was a bit bland. I will admit that using dried herbs instead of fresh was likely part of the reason. I will definitely make it again, though. Maybe I'll throw in a tablespoon of Worcestershire sauce and perhaps some white wine, too.
Andra 12 Feb
Outstanding! A new favorite in our household for sure. So simple to make with such great results, the best on pasta!
Kelly Hockaday 28 Jan
This was a good, hearty meal! The sauce is a bit bland so I'll put some chilli flakes in it next time but will definitely make it again.
Debra 28 Jan
Very tasty I added other seasoning to it and it’s made to perfection!
Meagan 24 Jan
Creamy, savory, and tasty.
Jacinda 14 Jan
Turned out great! It’s amazing what cashews can do for a cream sauce!!
Tharasa 12 Jan
my tastebuds never tasted any thing so good.
Kim Evans 1 Jan
Absolutely delicious!! And so simple and hearty. I added spinach and handful of baby carrots, served with brown rice. My first time making cashew cream and so impressed how simple it is and what a great dairy cream sub! And you can hardly tell the difference. Will def be making again.
Diane Cillis 8 Dec 2017
Delicious! I used 4 large portobello mushrooms and served with mashed potatoes/rice. I will definitely be making this again and again.
Stacy 30 Nov 2017
delicious! even my 19 month old twins loved it. we served it over mashed potatoes. 😍
Michelle Martinez Bassett 17 Oct 2017
The perfect creamy, flavor-filled, comfort food meal for a fall day. I added just a bit of sea salt, but this recipe was perfection. Will now be a staple in our home!
Mpho Marothi 17 Oct 2017
It was out of this world!!! My new favorite dish!
Emma Wainwright 3 Oct 2017
So good!!! Tasted like cream mushroom soup. Will definitely be making this again.
Tina 29 Sep 2017
This is really good! I will make this again!
Karen H. 24 Sep 2017
I added red wine, bay leaf, and left out the rosemary (not a fan). I'll make this again but completely change the herb palette. I found the herbs to be too Italian for a stroganoff.
britt 7 Sep 2017
really good, no one could believe it was dairy free. I added a half cup of white wine for an extra kick and it was delicious