It’s been a while since I posted a recipe, so I thought it was about time. This time I chose Mushroom Stroganoff and I am so glad I did. It was quite delicious and filling. Plus it was a quick meal ready in about 30-40 minutes. Back when I used to eat beef stroganoff I remembered that one of the key ingredients that made the dish so good was the sour cream. If you haven’t tried cashew sour cream, you are in for a treat! I added this to my stroganoff even though the recipe did not call for it. It really helped it taste much more like the real deal. I used an egg-free pasta but you can use whatever you like. If you prefer gluten-free, you could also serve this over rice or rice noodles. I hope you enjoy it!
CLICK HERE for the recipe I used.
Here is the sour cream recipe. I made half for my recipe which was plenty, but I will include the whole recipe here. It keeps in the refrigerator for up to 2 weeks.
1 1/2 cup raw, salt-free cashews
2 tbsp. lemon juice
1 tbsp. plus 1 tsp. apple cider vinegar
1 cup water
1/2 tsp salt
Soak cashews at least 20-30 minutes. The longer the soak the creamier the sour cream. Blend well until all cashew pieces are gone.
I added this right before serving and cooked just long enough for the sour cream to heat through.