Slice the cremini mushrooms into thick pieces and dice the onion finely. Mince the garlic cloves and prepare the cashews by soaking them in hot water for 10 minutes.
Heat the olive oil in a large skillet over medium heat until shimmering, then add the diced onion. Sauté for about 3–4 minutes until it becomes translucent and fragrant, filling the air with a sweet aroma.
Add the minced garlic and cook for 30 seconds, stirring constantly, until aromatic. Then, toss in the sliced mushrooms, spreading them out evenly in the pan.
Cook the mushrooms for 8–10 minutes, stirring occasionally, until they release their juices and turn a deep caramel brown with a rich, earthy smell.
While the mushrooms cook, drain the soaked cashews and transfer them to a blender with 1/2 cup water. Blend until completely silky and smooth—this creates your creamy, dairy-free sauce base.
Pour in the vegetable broth and soy sauce into the skillet with the mushrooms. Sprinkle in the smoked paprika and stir well to combine. Let it simmer gently for 5 minutes, allowing the flavors to meld and the sauce to reduce slightly.
Stir the cashew cream into the skillet, mixing thoroughly so it coats the mushrooms evenly. Continue cooking for 2–3 minutes until the sauce thickens into a velvety consistency and releases a smoky aroma.
Finish by stirring in a tablespoon of lemon juice for brightness. Taste and adjust seasoning with salt or more lemon if needed. Remove from heat once the sauce is rich, smooth, and fragrant.
Sprinkle with chopped fresh parsley or dill for a pop of color and freshness. Serve the mushroom stroganoff hot, over rice, noodles, or with crusty bread for a cozy, satisfying meal.
