Stroganoff is typically a beef dish with a mushroom and sour cream sauce served with egg noodles. Except the mushrooms, nothing is really plant-based in the traditional recipe, right?! Today, I'm sharing with you my own vegan version of a stroganoff, using fresh mushrooms, zesty Lightlife ground and a delicious homemade cashew cream sauce. Perfect for a weekday, this recipe is quick, easy and REALLY tasty. Start by bringing a pot of water to boil and cook your pasta according to the instructions on the package. You can use any pasta you like. We really like farfalles so this is what I'm using today. While the water is heating up, chop the onion and slice the mushrooms. I'm using white mushrooms today, but you could use any type of mushroom. Cremini mushrooms are a good choice for this recipe. Then, put all the ingredients a high speed blender and mix the cashew cream sauce for 1 minute. The sauce might seems liquidy, but it will thicken up when heated in the pa