Dairy Free Stroganoff

This is a recipe for my Dad and Mom who are dairy free and mostly meatless.  The spices are just right for a stroganoff sauce, and the sauce is smooth and creamy enough to make you think you're having dairy.

Dairy Free Stroganoff

• 1 can white beans (mine were salted)
• 1/2 c. raw cashews
• 3 beef bullion cubes
• 1-2 Tbs Worcestershire sauce (I used 2, but Hubby thought it was a little too spicy, so next time I'm thinking 1.5, but add as much as you like)
• 1/2 tsp black pepper
• 1 c. water
• 4 medium mushrooms (or more for slicing if you REALLY like them)
• 1 onion

Chop cashews in a blender or food processor until finely ground.  Add 1 cup water and blend again. Add beans (rinsed and drained), bullion, worsh sauce, pepper, and 1 mushroom.  Blend until liquified.  In a sauce pan saute the chopped onion until softened, then add the mushroom and continue to saute until they brown and cook down a bit.  Add sauce, reduce heat to low, cover and simmer to finish cooking the veggies and to blend flavors. Watch it though! Mine thickened, so I added about 1/4 cup water two times during this proccess.

While the sauce simmers, cook up rice, noodles, or potatoes to serve the sauce on.