Well, I already learned that I’m a big fan of vegan goulash, despite never having tasted non-vegan goulash in my life. Since starting this blog I’ve made vegan versions of traditional and American goulash. I just learned that goulash has a cousin: paprikash. Paprikash is kind of like goulash, but with a creamy sauce. Of course I had to make a vegan version happen asap!
What You’ll Need
Raw cashews. This is what we’ll be using to create our creamy sauce. It’s important that they’re raw (roasted ones won’t work), and you’ll need to soak them in water for a few hours before getting started.Vegetable broth. I used Better Than Bouillon’s roasted vegetable flavor.Cooking oil. I like olive oil, but feel free to use your favorite high-heat oil.Mushrooms. The recipe calls for cremini mushrooms (also known as baby portobellos), but button mushrooms will work in a pinch!Vegan butter. Look for brands like Earth Balance or Miyoko’s.Yellow onion.Red bell pepper.Garlic. This probably isn’t an ingredient in traditional paprikash, but it adds a nice bit of flavor.Paprika. Sweet paprika is required for the recipe, but feel free to also include a bit of hot or smoked paprika for extra flavor.Diced tomatoes. Use the canned kind.Lemon juice.Salt and pepper.Cooked rice. For serving! Feel free to use noodles instead if you like.Sauerkraut. Also for serving, and totally optional!
How to Make Mushroom Paprikash
The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d like to skip straight to the recipe! First, make sure you’ve soaked your cashews in water for a few hours before getting started. If you forget, try boiling them for 15 minutes, but know that they might not blend up as smooth.
Place the cashews into a blender or food processor with some broth and blend them up until they’re smooth.
Heat up some oil in a skillet and add sliced mushrooms in an even layer. Let them cook for a few minutes on each side, until they’re browned and tender. Make sure not to crowd the skillet — this may mean cooking them in batches.Take the mushrooms out of the skillet and transfer them to a plate.
Now heat up some vegan butter in the skillet, then add sliced onions. Cook the onions for 10 minutes or so, until they soften and start to brown.Now add some roughly chopped red bell pepper. Cook it with the onion for 5 minutes or so, until they begin to soften up.Stir in the garlic and paprika. Cook everything for just about a minute more, until the garlic becomes very fragrant.Return the mushrooms to the skillet, then stir in some diced tomatoes and vegetable broth, raise the heat, and simmer the veggies for 10 minutes or so, until the peppers are tender.
Now stir in the cashew mixture.Bring the sauce up to a simmer and let it cook for just about a minute or so.
Take the skillet off the burner and season your paprikash with some lemon juice, salt, and pepper.
It’s ready! Serve your paprikash over rice and with some sauerkraut, if you like. Dig on in!
Is this dish gluten-free? It is!Shelf-life & storage: Leftovers will keep in a sealed container in the fridge for about 4 days, or in the freezer for about 3 months.How can I get the cashew cream super smooth? The best way is to use a high-powered blending device, like a Vitamix. If you don’t have one, the sauce might not look as smooth, but it will still be creamy and delicious. I made cashew-based sauces using a Ninja for years and never once did anyone complain that it wasn’t perfectly smooth.If cremini mushrooms aren’t available, feel free to substitute portobellos or button mushrooms.Not into rice? This dish would be awesome over pasta.
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