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  • Mara


Updated: Mar 5, 2022

This mushroom stroganoff is a favourite in my house. A one pot, vegan and gluten free dish made of mushrooms in a rich and creamy cashew nut sauce.


2 medium onions (diced)

4 garlic cloves (minced)

1 cup oyster mushroom

1 cup chestnut mushrooms

1 cup unsalted cashew nuts (soaked)

1/2 ltr veg stock

1/2 tsp paprika

1/2 tsp chilli flakes

1/2 tsp salt

2 tsp lemon juice

1 cup warm water

Fresh coriander

Salt and pepper to taste


Soak cashew nuts in water for 5 to 8 hrs or pour hot water over cashew nuts and leave to soak for 20mins

Once soaked and drained add cashew nuts along with warm water and lemon juice to a high speed blender and blend until smooth and set aside.

In a pan heat olive oil, then add onions add cook until lightly browned

Next add garlic, paprika, chilli flakes and mushrooms, stir and cook for around 3 minutes

Add vegetable stock and cashew nut mixture and simmer

add salt and pepper, garnish with coriander

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