This mushroom stroganoff is incredible, and will satisfy the hungriest omnivore. This vegan gluten-free dish is a vegetarian dinner that is always a hit.
Pour the broth, cashews, tamari, thyme, seasoning powder, 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.)