Vegan Mushroom Stroganoff by The Blender Girl
In my last post, I featured Keto Biscuits and I mentioned topping my biscuits with this crazy delicious mushroom stroganoff by The Blender Girl. I always make more than the recipe calls for because it is amazing as leftovers. Because it doesn't have any fat in it other than the cashews, it doesn't separate when refrigerated. Nice! The sauce is creamy with a deep, rich flavor. You'd never know you could get this flavor from the ingredients in the recipe, and it's good for you! Healthy, luscious and easy - I'm in!!!! It's recipes like this that inspire me to try new things. This sauce is delicious over pasta (I love to serve it over chickpea pasta or quinoa pasta) with a little fresh Italian parsley and grated parmesan, over biscuits, and even over grilled chicken.
When you realize that all you have to do is saute some onions and mushrooms, then throw the rest of the ingredients in a high speed blender, it truly couldn't be easier to make. This is definitely a go to recipe for me during a busy work week, and it's a great way to use up some mushrooms.
For the recipe, download the file here:
Be on the lookout soon for my older daughter to join in my blog. She is a serious baker, and wants to share her sweet creations with you!