Not going to lie, we eat a lot of pasta… so throwing different kinds into the mix is key so we don’t get sick of the same one! This time we tried stroganoff – so creamy and filling!


  • Stroganoff noodles
  • Vegan butter
  • Vegan sour cream (we used Tofutti)
  • Onion
  • 1 pack of small white mushrooms
  • Garlic powder
  • Cashew milk
  • Veggie ground
  • Chives
  • Salt + Pepper to taste


  1. Start by making your sauce – heat a pan on medium low, add 2 tbsp of vegan butter
  2. Dice up your onions and mushrooms and add to the pan, sprinkle with ½ tsp of garlic powder
  3. Once the veggies start to brown, add your veggie ground
  4. Then add your whole container of vegan sour cream, cook until it melts into a liquid. Simmer to thicken
  5. In a separate pot, boil your noodles
  6. Add a splash of cashew milk to your sauce
  7. Strain pasta & combine your noodles and sauce. Salt + pepper to taste, top with chives and enjoy!

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