No-Boil Baked Vegan Mushroom Stroganoff

Step 1

preheat the oven to 425F and set a 9×13″ casserole pan aside.

Step 2

add the cashew butter and wine to the casserole dish – whisk vigorously until the cashew butter emulsifies with the wine to form a creamy “broth”. (It is easier to dissolve the cashew butter with a small amount of liquid than all of it at once). Then, add the “beef”-flavored broth, nutritional yeast, and black pepper; whisk well. Add the pasta, mushrooms, and onion, to the casserole dish and mix until evenly distributed. Use a spatula or spoon to press everything down evenly into the sauce, especially the pasta noodles.

Step 3

Cover the dish tightly with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 40 minutes. Remove from the oven and and stir in the lemon juice; add salt to taste, if desired. If the pasta sauce appears too runny for your taste, let the dish sit for 5 or so minutes; it will thicken as it cools.

Step 4

warm; leftovers can be stored in the fridge and are best eaten within 5 days