SOAK: Measure the cashews into the pitcher of a high powered blender and add enough hot water to cover the cashews. Let the cashews soak and soften while you prep the other ingredients – about 15 minutes – or up to overnight.

SOFTEN: Drizzle 1 tablespoon / 15 milliliters of the oil into a cast iron skillet or similar over medium heat. Once the oil shimmers, add the diced onion and cook until just beginning to soften, about 5 minutes or so, stirring often. Scoot the onion to the side of the skillet and add the remaining oil, swirling to coat.

BROWN: Add the sliced mushrooms to the skillet, spread out as much as possible into a single layer. Cook, stirring & turning over a few times, until the mushrooms release their water, become deeply browned & reduced in size, a good 10 minutes or so.

SEASON: Add the salt & minced garlic and stir through until fragrant. Add 1 cup / 240 milliliters of the broth and scrape up all the browned bits. Sprinkle with the paprika, thyme & black pepper, then remove from the heat.

BLEND: While the mushrooms are browning, make the cashew cream sauce. Drain & rinse the cashews, then return them to the blender pitcher along with the just boiled water. Blend until creamy, smooth & glossy. Add the remaining 1 cup / 240 milliliters of broth and blend to combine.

STIR THROUGH: Pour the cashew cream from the blender into the skillet, stirring gently to combine it with the mushrooms and broth into a smooth sauce. Add the leftover turkey and the white wine vinegar, if using.

THICKEN: Return the skillet to the heat on the lower end of medium and bring to a gentle simmer. Cook, stirring occasionally, until the leftover Turkey Stroganoff is warm, thickened & creamy. If you like a thinner sauce, feel free to adjust the thickness by adding extra broth if needed. Taste and adjust salt or vinegar to taste. Serve over white or sweet mashed potatoes or piled atop gluten free pasta if you so choose!