Dairy Free Creamy Mushroom Stroganoff

1: Blend 1/2 cup raw cashews with 1 cup boiling water and 1.5 tablespoon potato starch until smooth and set aside.

2: Heat 1 cup veggie broth to boiling in a sauté pan and add 1 sliced onion. Allow liquid to cook away until onions are soft.

3: Add 2 tablespoon ghee/olive oil or vegan butter, 1 pound sliced mushrooms, and 4 cloves chopped garlic. Sauté for about 4 minutes, tossing until mushrooms reduce in size.

4: Add 1 more cup of broth, 1/2 cup white wine (or more broth for paleo/whole 30), 1 tablespoon coconut aminos, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon dried thyme and bring to a boil. Cook for about 5 minutes more.

5: Add cashew mixture, then turn off heat and stir as it thickens. If you want a thinner sauce, simply stir in a little more broth or water little at a time.