4 Servings 65 min Cook
3 Cup diced Mushrooms
1 Small Onions
2 Cloves, minced Garlic
1 Tbsp Margarine
2 Cup Organic Hearty Vegetable Broth
8 Oz Cashew Nuts
1 Tsp, leaves Thyme
4 Slice Whole-Wheat Bread
1 Tsp Rosemary
1 Tsp, leaves Oregano
Place cashews and half a cup of water in a blender or food processor and leave to soak.
In a large pot, sauté the mushrooms, onion and garlic in vegan margarine for 3 – 5 minutes, until onions are translucent.
Reduce heat to medium low and add vegetable broth.
Cover and allow to simmer for 30 minutes.
Blend cashews until smooth and creamy.
Add the cashew cream and herbs to the pot, stirring well to combine.
Allow to simmer for another 20 minutes.
If the stew looks too thick, add a little water.
Season with salt and pepper to taste.
Serve stroganoff spooned over toast.