Many Russian, East European, German dishes are meat and cream heavy, loaded with cholesterol and saturated fat. By using cashews and multiple varieties of mushrooms, you can save the stroganoff without harming your health.
Boil and drain pasta according to package directions.
While the pasta is cooking, prepare the tofu sauce base. Place the cashews and tofu in a blender with ½ cup water and blend until smooth, adding in the seasonings (Bragg Liquid Aminos, McKay’s seasoning, onion powder, and nutritional yeast flakes). When the mixture is smooth, add the remaining cup of water and blend again. Set aside.
In a pan over medium heat, sauté the onions and mushrooms in a small amount of water until tender.
Stir in the blended tofu sauce. Warm the mixture, making sure not to boil it, as the mixture will curdle slightly.
Serve over the cooked pasta.
Serving Size ½
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.