Mushroom Stroganoff

by Lisa Apfelberg

Comfort food at its finest.


1 tablespoon avocado oil
1 yellow onion (minced)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1.5 cups vegetable broth
¼ cup unsweetened oat milk
¼ cup white wine vinegar
1 teaspoon of lemon juice
1.5 tablespoons cornstarch
16 ounces sliced white mushrooms
¼ cup vegan cream cheese (melted)

  1. In a large pot, heat up the oil over a medium heat.
  2. Add the onion and spices, stirring regularly. Once the onions are soft and translucent (about 5 to 7 minutes) add in the vegetable broth, oat milk, vinegar, and lemon juice while stirring.
  3. Whisk in cornstarch.
  4. Add in mushrooms and bring to a simmer for about 6 minutes.
  5. Remove from the heat and stir in the melted cream cheese.
  6. Serve over pasta and sprinkle with dried parsley.