Mushroom Stroganoff {Vegan, Gluten-Free}

theblendergirl.com

Alex

1 (12oz/340g) pack gluten-free fettuccini (or regular pasta)

¼ cup (60ml) grape seed oil (or extra-virgin olive oil)

1 cup (150g) diced yellow onion

1 tablespoon minced garlic (3 cloves)

6 cups (540g) sliced white button or cremini mushrooms

2 cups (480ml) vegetable broth (see notes in post)

1 cup (140g) raw unsalted cashews

3 tablespoons wheat-free tamari

1 tablespoon finely chopped fresh thyme (not dried)

1 teaspoon Celtic sea salt, plus more to taste

1 teaspoon Dijon mustard

1 teaspoon balsamic vinegar

1 teaspoon fresh lemon juice

¼ teaspoon freshly ground black pepper, plus more to taste

¼ cup (12g) finely chopped flat-leaf parsley, plus more to serve

2 tablespoons finely chopped chives, plus more to serve

Directions at theblendergirl.com

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