This recipe is an example of how cashew nuts can be blended with tofu to make an even richer, creamier sauce. It uses Veggie Cutlets for the “meat.” People always like it and ask for the recipe. The Island Stroganoff variation uses coconut milk and comes from our daughter Kathy, who lived in the Cayman Islands.
¾ cup cashew nuts
1 cup tofu
1 cup water
2 tablespoons Bragg Liquid Aminos
2 tablespoons Beef-like Seasoning
2 tablespoons onion powder
3 tablespoons yeast flakes
2 cups water
1 onion, sliced into thin strips
1 cup or more canned mushrooms, or 2 cups fresh, sliced mushrooms
2 cups Veggie Cutlets cut or torn into pieces (canned gluten pieces such as Worthington Skallops may be used)
1. Place cashews and tofu in blender with 1 cup water; blend until smooth.
2. While blending, add seasonings and then add the remaining 2 cups water after blend is smooth.
3. Meanwhile, sauté onions and mushrooms in a small amount of water until tender. Stir in the blended tofu mixture and the gluten pieces. Heat to serving temperature; do not boil, or the texture may become slightly curdled.
4. Serve over brown rice or pasta.
Variation: Island Stroganoff
Replace cashew nuts, tofu, and water with 1 can coconut milk; omit yeast flakes and add ½ teaspoon thyme.
Make 7 cups.