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1 Pot Vegan Mushroom Stroganoff

by @okonomikitchen ?
So creamy and satisfying! ​
Stroganoff Sauce:
1/2 cup cashews, soaked (75g)
1 cup cashew milk (250 ml)
3 tbsp nutritional yeast (20g)
1 tbsp miso paste (20g)
1 tbsp apple cider vinegar (15g)

4 garlic cloves, minced (12g)
1 small onion (100g)
1 lbs container of mushrooms (450g)
½ tsp salt
½ tsp pepper
1 tsp dried thyme
8 oz gluten free pasta (224g // any shape you like)
3 ½ cup vegetable broth, divided (875ml)

Over medium high heat, add the diced onions and garlic and cook until lightly browned (2-3 minutes). Add in the sliced mushrooms, thyme, salt and pepper, and cook until the mushrooms shrink and the liquid has cooked off (6-8 minutes)
In the mean time, blend the stroganoff sauce ingredients together until smooth. Set aside.
Reduce heat to medium. Add in 3 cups of vegetable stock and bring to a boil. Once boiling, add in the pasta and stroganoff sauce mixture.
Stir and cook for 10-12 minutes until the noodles have cooked. If at any point the liquid has cooked off too much, add in the extra 1/2 cup of broth as needed. Add salt and pepper to taste before serving. Garnish with chives, scallions, parsley and/or vegan parmesan.
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