This mushroom stroganoff is vegan and gluten-free, and is always a hit with meat eaters.
Pour the broth, cashews, tamari, thyme, salt, mustard, balsamic vinegar, lemon juice, and pepper into your blender, and blast on high for 30 to 60 seconds, until smooth and creamy. Add about 1 cup (180g) of the cooked mushroom mixture, and pulse a few times on a very low speed just to break up the mushrooms slightly. (You want a speckled, grainy consistency, not a puree.)