Cashew and Mushroom Stroganoff

I’ve been trying to cut down my dairy intake for a while now, to the point that I’m pretty much vegan – apart from the occasional bit of goats cheese.  One of the challenges has been to find a good milk substitute which is no more expensive than conventional milk.  I’ve never particularly liked soy milk and the nut and oat milks you can buy in the shops can be pretty expensive.  So I’ve started to experiment with making our own milk.  At last I think I’ve found what works for us.  We’ve been using our own oat milk for a while now for our cereal (1 cup oats to four cups of water – whiz in the blender and strain through muslin) BUT homemade oat milk turns to porridge when you put it in tea or try to cook with it.  So, tonight I whizzed up some cashews into cashew nut cream – it tastes delicious, is nutritious and it seems to work in tea when you strain it + it made a fabulous stroganoff-y dish.

For Fi’s Fab Stroganoffy Dish, you’ll need:

  • a cup of cashew nuts
  • a cup and a bit of water
  • three big open cap mushrooms or equivalent of closed caps
  • one onion
  • a load of garlic
  • teaspoon of vegan stock powder (I use marigold) or you could just add salt
  • pepper to taste (I crush my own in a pestle and mortar and use loads, but it’s up to you)
  • a smigin of olive oil

Method:
If you think of it in time it’s good to soak the cashews for 8 hours before you make the cashew nut cream.  I never do and it still seems to turn out just fine.  So, soak the cashews for 5 mins ;-) drain them and then put them in a blender just covered in water (note: if you were making cashew milk you’d use one cup of cashews to four cups water and then strain it through muslin or a jelly bag).  Blend them to smithereens (a good few minutes) until it’s the consistency of a smooth thick cream.

While you’re doing this you can be chopping your onion gently frying it in the olive oil until it’s soft.  At this point add the garlic and the mushrooms and fry them on a low heat with a lid on the pan.  Once done you just need to add the cashew cream and the pepper and you have a fabulous vegan sauce.

Tonight I served it with a baked potato and a bit of brocolli, but you could just as well serve it with noodles or pasta.  Yum.

Sourdough

Not Mushroom Stroganoff!

As usual, I ate the food before thinking to photograph it, so here’s a picture of the fantastic Sourdough I made this morning using this recipe.

If you like this you might also like my totally awesome vegan tagine recipe.

When you’ve tried it, do leave me a comment or a link to any of your great recipes.

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One Response to Cashew and Mushroom Stroganoff

  1. Bolas says:

    Cashew with mushroom, Wow its great to have!, I like to try this recipe and have noted down. Thanks for the post.

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