Vegetarian

Cashew Mushroom Stroganoff takes 15 minutes to prepare.

Cashew Mushroom Stroganoff takes 30 minutes to cook.

Cashew Mushroom Stroganoff makes 10 servings.

The ingredients for Cashew Mushroom Stroganoff are:

1/2 cup cashews, unsalted, dry roasted
1 tbsp lemon juice
1 tsp safflower oil
1 small sweet onion, chopped
2 cloves garlic, minced
4 cups mushrooms, any variety, quartered
1/2 tsp salt
2 tbsp tomato paste
1 tsp caraway seeds
1/3 cup white wine vinegar
1 cup vegetable stock
2 tsp paprika
1/2 tsp ground black pepper
1 tsp ground dill
8 oz bowtie pasta

Here is how you make Cashew Mushroom Stroganoff:

In a blender, combine cashews, lemon juice and 1/2 cup hot water. Blend until smooth. Set aside.Cook pasta according to package instructions until al dente. Drain and set aside.In a large skillet on medium, heat oil. Add onion and garlic and saute, stirring frequently, until softened. Add mushrooms and salt and saute until liquid is evaporated and mushrooms begin to brown. Reduce heat to medium-low and stir in tomato paste and caraway seeds. Cook for about 1 minute, stirring constantly. Add vinegar and cook until liquid has reduced by half. Add stock, paprika and pepper. Reduce heat to low, cover and cook for 10 minutes. Stir in cashew mixture and dill; heat through. Add pasta and heat through. Serving Size:?makes 10 half-cup servings

The nutritional information for Cashew Mushroom Stroganoff is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 139.1

• Total Fat: 4.2 g
• Cholesterol: 0.0 mg
• Sodium: 145.7 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 2.0 g
• Protein: 5.1 g